Crowd-Pleasing Scalloped Potatoes

Ingredients

• 10 slices oscar mayer bacon divided crumbled cooked
• 8 oz philadelphia chive & onion cream cheese spread 
• 1 cup milk colby & monterey jack cheeses shredded 2% kraft
• 2 cups chicken broth fat-free reduced-sodium
• 1 cup milk 
• 1  onion thinly sliced
• 4.5 pounds yukon gold potatoes cut into 1/4-inch-thick slices ( 12)

Equipment

• sauce pan
• oven
• whisk
• baking pan

Directions

1. HEAT oven to 400F.
2. COOK cream cheese spread, broth and milk in saucepan on medium heat until cream cheese is melted and mixture comes to boil, stirring constantly with whisk.
3. RESERVE 2 Tbsp. bacon.
4. Layer half each of the potatoes, onions and remaining bacon in 13x9-inch baking dish; repeat layers.
5. Add cream cheese sauce; cover.
6. BAKE 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering and topping with shredded cheese and reserved bacon the last 10 min.
7. Kraft Kitchens Tips
8. Substitute 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, for the cream cheese spread.