Posted by: marthabernie | January 2, 2016

BUFFET SCALLOPED POTATOES

This dish serves a crowd, at least 18 large servings. I have halved it a time or two and added chunks of ham to make a one dish casserole.

BUFFET SCALLOPED POTATOES

1 8 oz container chive and onion cream cheese
2 cups fat free reduced sodium chicken broth
1 cup milk
10 slices bacon, cooked, crumbled and divided
4-1/2 pounds Yukon gold potatoes (about 12), cut into 1/4 inch slices
1 onion, thinly sliced
1 cup shredded cheddar and Monterey jack cheese mixed

Heat oven to 400 degrees F. Cook first 3 ingredients in saucepan on medium heat until cream cheese is melted and mixture comes to boil, stirring constantly with a whisk. Reserve 2 tablespoons bacon. Layer half each of the potatoes, onions and remaining bacon in 13 x 9 inch baking dish; repeat layers. Add cream cheese sauce and cover. Bake about 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 minutes. NOTE: I also sometimes add some bread crumbs.

ENJOY!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: