Bacon/Onion Scalloped Potatoes

From Kraft foods.  I can’t wait to try this recipe.

What You Need

1 red onion, thinly sliced

4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1-1/4 cups fat-free reduced-sodium chicken broth

1/2 cup milk

3 slices OSCAR MAYER Fully Cooked Bacon, chopped

2 lb. Yukon gold potatoes (about 6), cut into 1/4-inch-thick slices

1 cup KRAFT Shredded Triple Cheddar Cheese


Make It

HEAT oven to 400°F.

COOK onions in large skillet sprayed with cooking spray on medium-high heat 3 to 5 min. or until crisp-tender, stirring frequently. Remove onions from skillet.

ADD cream cheese, broth and milk to skillet; cook and stir on medium-low heat 5 min. or until cream cheese is melted and mixture is well blended. Remove from heat; stir in bacon.

PLACE half the potatoes in 13×9-inch baking dish sprayed with cooking spray; cover with layers of onions and shredded cheese. Top with remaining potatoes and cream cheese sauce; cover.

BAKE 1 hour 5 min. or until potatoes are tender and top is golden brown, uncovering after 50 min.

Loaded Mashed Potato Casserole

  • 5 & 1/2 cups mashed potatoes
  • 1/2 cup milk
  • 8-ounce package cream cheese, softened
  • 8-ounce container sour cream
  • 2 teaspoons dried parsley
  • 1 teaspoon garlic salt
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup shredded cheese
  • 6 slices bacon crisply cooked and crumbled

Combine all ingredients except cheddar cheese and bacon in large mixing bowl.  Beat at medium-high speed with an electric mixer till smooth.  Spoon into a lightly greased 13X9 baking dish; top with cheddar cheese and bacon.  Cover and bake in a 350 degree preheated oven for 30 minutes.  Uncover and bake 10 minutes more until cheese melts.  Serves 12.

Cheesy Potato Bake

  • 6 cups quartered peeled potatoes
  • 1/2 cup chopped onion
  • 1 cup miracle whip
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup bread crumbs
  • 2 tablespoons margarine (melted)
  1. Heat oven to 350 degrees
  2. Cook potatoes in boiling water until tender; set aside
  3. Cook and stir onion in 1 tablespoon oil until tender
  4. Mash potatoes.  Stir in the onion, miracle whip, cheese, milk and seasonings.
  5. Spoon into a 2 quart casserole.  Top with the combined breadcrumbs and margarine.
  6. Bake 40 minutes or until thoroughly heated.

Old Fashioned Potato Soup

  • 1/2 pound bacon, fried, drained and diced (save 1 tablespoon of the drippings)

  • 4 cups potatoes, peeled and diced

  • 3 cups carrots, diced

  • 2 tablespoons parsley flakes

  • 2 teaspoons salt

  • 1/4 teaspoon pepper

  • 1 & 1/2  cups milk

  • Add diced vegetables to bacon and 1 tablespoon of the bacon drippings; cover with water, being careful to not add too much water.  Add parsley flakes, salt and pepper.  Bring to a boil, cover and simmer over low heat until veggies are tender.  Remove from heat, add the milk, return to stove and heat just to a boil.  Remove from heat.  Taste, add more seasoning if desired.

Potatoes Au Gratin


  • 4 russet potatoes, sliced into 1/4 inch slices
  • 1 onion, chopped
  • salt and pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 1/2 cups shredded Cheddar cheese


  1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
  2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the copped onion, and add the remaining potatoes. Season with salt and pepper to taste.
  3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
  4. Bake 1 1/2 hours in the preheated oven.

Texas Style Potatoes

  • 2 packages (32 oz.) frozen hash brown potatoes
  • 1/2 cup margarine, melted
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 oz. sour cream
  • 1/2 cup chopped onion
  • 1 can cream of chicken soup, undiluted

Defrost potatoes.  Mix other ingredients together, then mix in potatoes.  Place in 9X13 pan.  Top with 2 cups crushed cornflakes mixed with 1/2 cup of melted margarine.  Bake in preheated 350 degree oven for 45 minutes.  Great dish for a potluck.

Cheese potatoes…so easy

My family loves these potatoes.  I had a friend ask for the recipe and I was reluctant to give it to her because there is nothing to the recipe.
  • About 6 medium potatoes cut in small pieces and cooked until almost tender
  • 1 jar Ragu cheese sauce – any kind
  • Butter

Drain cooked potaotes.  Add the sauce.  Put in 13X9 baking pan sprayed with cooking spray or greased with butter.  Dot with butter.  Be generous.  If it looks like it is too thick just pour a little milk over the potatoes.  No need to season as the sauce is very well seasoned.  Bake in 350 degree preheated oven until golden brown on top.

***The recipe my friend wanted was when I made the potatoes with the Alfredo sauce.  I have used other kinds of the sauce though as this recipe is so easy.