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Thursday, December 11, 2008

Easy Scalloped Potatoes

If you don't know about Kraft Food and Family Magazine, where have you been? Just go to to their site and sign up to get a free magazine in the mail, each month or so. I found this Scalloped Potato recipe in one of their issues. Looked simple, used ingredients I always have on hand and what's better than potatoes, ham and cheese??? So this is in our rotation every 4 months or so, when I'm in the mood for some comfort food. I have to leave the peas out, since Hubby hates peas, but I either serve them on the side or with Bushes Country Style Baked Beans.



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Easy Cheesy Scalloped Potatoes

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup chicken broth
3 lb. red potatoes, thinly sliced (about 12 cups)
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
1 cup frozen peas

PREHEAT oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Mix cream cheese, sour cream and chicken broth in large bowl until well blended. Add potatoes, ham, 1-3/4 cups of the cheese and peas; stir gently to coat all ingredients. SPOON into prepared baking dish. Sprinkle with remaining 1/4 cup cheese. BAKE 1 hour or until heated through and potatoes are tender.
Cindy's notes: I bake at 375 degrees, covered, for an hour, then take the foil off and bake for an additional 15 minutes. The potatoes are never tender enough at 350, for 1 hr.

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