Made with sour cream, bacon bits and dill weed, this scalloped au gratin is the tastiest way to divide three Russet potatoes among six people.
What You Need
Original recipe yields 6 servings
3 large Russet potatoes (for baking)
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup of fat-free reduced-sodium chicken broth
2 Tbsp. OSCAR MAYER Real Bacon Bits
1/2 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
1 tsp. chopped dill weed
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Let's Make It
Heat oven to 350°F.
Wash potatoes with a kitchen brush and finely slice; about 1/8 inch in thickness (You can also slice them on a mandoline slicer). Spread out on a kitchen towel to absorb extra moisture. Layer potato slices in a 13x 9 inch pan which has been sprayed with cooking spray.
Meanwhile, in a medium bowl combine sour cream and chicken broth until well mixed; stir in bacon bits. Pour this cream over the potatoes. Cover the pan with aluminum foil and bake 1 hour or until potatoes are tender.
Take aluminum foil off carefully, and add the shredded cheese. Put the pan back in the oven and take out when the cheese is melted and bubbly, about 5 to 10 minutes. Sprinkle the chopped dill on top. Enjoy!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.