Ingredients

The following ingredients have 12 Servings
  • 2 lb. red potatoes (about 6)
  • 8 slices OSCAR MAYER Bacon
  • 3 Tbsp. flour
  • 1 cup milk
  • 1 cup sour cream
  • 3 Tbsp. chopped fresh chives, divided
  • 1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

Instruction

  • Cook potatoes in boiling water in saucepan 25 min. or just until tender; drain. Cool. Meanwhile, cook bacon as directed on package.
  • Heat oven to 350°F. Crumble bacon; reserve 1/4 cup. Cut potatoes into 1/4-inch-thick slices. Whisk flour and milk in large bowl until blended. Stir in sour cream. Add potatoes, remaining bacon and 2 Tbsp. chives; stir to evenly coat potatoes.
  • Pour into 2-qt. casserole sprayed with cooking spray; top with cheese.
  • Bake 30 to 35 min. or until heated through. Sprinkle with remaining chives and reserved bacon.