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Creamy Scalloped Potatoes

  • 16servings
  • 120minutes
  • 130calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, D, P
MineralsChromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 small onion , finely chopped

  2. 1/4 cup butter

  3. 1/4 cup flour

  4. 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth

  5. 1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA , divided

  6. 1/4 tsp. black pepper

  7. 2-1/2 lb. red potatoes (about 8), thinly sliced

  8. 2 Tbsp. KRAFT Grated Parmesan Cheese

  9. 1 green onion , sliced

Instructions Jump to Ingredients ↑

  1. HEAT oven to 375ºF.

  2. COOK onions in butter in large nonstick skillet on medium heat 8 min. or until tender, stirring frequently. Blend in flour; cook and stir 1 min. Gradually stir in broth; cook 5 min. or until thickened, stirring constantly. Add 1 cup shredded cheese and pepper; cook and stir 1 min. or until cheese is melted. Remove from heat.

  3. LAYER potatoes alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce. Top with remaining shredded cheese and Parmesan; cover.

  4. BAKE 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering for the last 15 min. Top with onions.

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