BREAKSTONES Sour Cream Scalloped Potatoes Recipe

BREAKSTONES Sour Cream Scalloped Potatoes Recipe

  • 4 1/2 pounds red potatoes, cut into 1/4 inch slices
  • 1 (16 ounce) container BREAKSTONE'S Reduced Fat Sour Cream
  • 3/4 pound VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
  • 8 ounces OSCAR MAYER Smoked Ham, chopped
  • 4 green onions, sliced
  • 1/4 cup KRAFT Grated Parmesan Cheese
  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.
  2. Spoon into 13×9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.
  3. Bake 30 minutes or until heated through.
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