Sour Cream Scalloped Potatoes

Sour Cream Scalloped Potatoes
Makes: 15 servings Serving size: 3/4  cup
Prep 30 mins Start to Finish 1 hr
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Sour Cream Scalloped Potatoes
  • 1  package  (8 ounces) PHILADELPHIA Cream Cheese, softened
  • 1/2  cup  BREAKSTONE'S Sour Cream
  • 1  cup  chicken broth
  • 3  pounds  red potatoes (about 9), thinly sliced
  • 1  package  (6 ounces) smoked ham, chopped
  • 1  package  (8 ounces) KRAFT Shredded Cheddar Cheese, divided
  • 1  cup  frozen peas

1. HEAT oven to 350 degrees F.

2. MIX cream cheese, sour cream and broth in large bowl until well blended. Add potatoes, ham, 1-3/4 cups cheese and peas; stir gently to evenly coat all ingredients.

3. SPOON into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese.

4. BAKE 1 hour or until casserole is heated through and potatoes are tender.

From the Test KitchenKraft Kitchens Tips
Serving Suggestion:
  • Balance this creamy, indulgent side dish by serving it alongside cooked lean meat or fish and a steamed green vegetable.
Purchasing Potatoes:
  • Look for firm, smooth, well-shaped potatoes that are free of wrinkles, cracks and blemishes. Avoid any with green-tinged skins or sprouting "eyes" or buds.
  • Substitute Smoked Turkey for the ham and/or 1 cup frozen mixed vegetables for the peas.
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