I made these for mothers day they were very good.
What you need:
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
2 cups fat-free reduced-sodium chicken broth
1 cup milk
10 slices OSCAR MAYER Bacon, cooked, crumbled and divided
4-1/2 lb. Yukon gold potatoes (about 12), cut into 1/4-inch-thick slices (I used 1 bag shredded hash browns thawed)
1 onion, thinly sliced
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
Make it:
HEAT oven to 400ºF.
COOK first 3 ingredients in saucepan on medium heat until cream cheese spread is melted and mixture comes to boil, stirring constantly with whisk.
RESERVE 2 Tbsp. bacon. Layer half each of the potatoes, onions and remaining bacon in 13x9-inch baking dish; repeat layers. Add cream cheese sauce; cover.
BAKE 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering and topping with shredded cheese and reserved bacon for the last 10 min. (I only had to cook the potatoes for 45 min. to an hour because I used the hash browns instead of the other potatoes)
COOK first 3 ingredients in saucepan on medium heat until cream cheese spread is melted and mixture comes to boil, stirring constantly with whisk.
RESERVE 2 Tbsp. bacon. Layer half each of the potatoes, onions and remaining bacon in 13x9-inch baking dish; repeat layers. Add cream cheese sauce; cover.
BAKE 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering and topping with shredded cheese and reserved bacon for the last 10 min. (I only had to cook the potatoes for 45 min. to an hour because I used the hash browns instead of the other potatoes)
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