BREAKSTONE'S Sour Cream Scalloped Potatoes


  • 4 ½ pounds red potatoes, cut into 1/4 inch slices
  • 1 (16 ounce) container BREAKSTONE’S Reduced Fat Sour Cream
  • ¾ pound VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
  • 8 ounces OSCAR MAYER Smoked Ham, chopped
  • 4 medium (4-1/8" long)s green onions, sliced
  • ¼ cup KRAFT Grated Parmesan Cheese
  • Directions

  • Step 1

    Heat oven to 350 degrees F. Cook potatoes in boiling water in large covered saucepan 10 to 12 minutes or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place in large bowl. Add sour cream; mash until smooth. Stir in VELVEETA, ham and onions. Add remaining potato slices; stir gently.


  • Step 2

    Spoon into 13×9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.

  • Step 3

    Bake 30 minutes or until heated through.

  • Kraft Kitchens Tips:

    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.

    Source: Read Full Article