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<blockquote data-quote="moreluck" data-source="post: 1465259" data-attributes="member: 1246"><p><span style="font-size: 22px"><strong>Creamy Scalloped Potatoes</strong></span></p><p></p><p><strong>photo by:</strong>kraft</p><p></p><p><span style="font-size: 18px"><strong>What You Need</strong></span></p><p>1small onion, finely chopped</p><p>1/4cup butter</p><p>1/4cup flour</p><p>1can (14-1/2 oz.) fat-free reduced-sodium chicken broth</p><p>1pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided</p><p>1/4tsp. black pepper</p><p>2-1/2lb. red potatoes (about 8), thinly sliced</p><p>2Tbsp. KRAFT Grated Parmesan Cheese</p><p>1 green onion, sliced</p><p></p><p><span style="font-size: 18px"><strong>Make It</strong></span></p><p><strong>HEAT </strong>oven to 375ºF.</p><p></p><p><strong>COOK </strong>onions in butter in large nonstick skillet on medium heat 8 min. or until tender, stirring frequently. Blend in flour; cook and stir 1 min. Gradually stir in broth; cook 5 min. or until thickened, stirring constantly. Add 1 cup shredded cheese and pepper; cook and stir 1 min. or until cheese is melted. Remove from heat.</p><p></p><p><strong>LAYER </strong>potatoes alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce. Top with remaining shredded cheese and Parmesan; cover.</p><p></p><p><strong>BAKE </strong>1-1/2 hours or until potatoes are tender and top is golden brown, uncovering for the last 15 min. Top with onions.</p><p></p><p></p><p><strong>BAKE </strong>1-1/2 hours or until potatoes are tender and top is golden brown, uncovering for the last 15 min. Top with onions.</p></blockquote><p></p>
[QUOTE="moreluck, post: 1465259, member: 1246"] [SIZE=6][B]Creamy Scalloped Potatoes[/B][/SIZE] [B]photo by:[/B]kraft [SIZE=5][B]What You Need[/B][/SIZE] 1small onion, finely chopped 1/4cup butter 1/4cup flour 1can (14-1/2 oz.) fat-free reduced-sodium chicken broth 1pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided 1/4tsp. black pepper 2-1/2lb. red potatoes (about 8), thinly sliced 2Tbsp. KRAFT Grated Parmesan Cheese 1 green onion, sliced [SIZE=5][B]Make It[/B][/SIZE] [B]HEAT [/B]oven to 375ºF. [B]COOK [/B]onions in butter in large nonstick skillet on medium heat 8 min. or until tender, stirring frequently. Blend in flour; cook and stir 1 min. Gradually stir in broth; cook 5 min. or until thickened, stirring constantly. Add 1 cup shredded cheese and pepper; cook and stir 1 min. or until cheese is melted. Remove from heat. [B]LAYER [/B]potatoes alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce. Top with remaining shredded cheese and Parmesan; cover. [B]BAKE [/B]1-1/2 hours or until potatoes are tender and top is golden brown, uncovering for the last 15 min. Top with onions. [B]BAKE [/B]1-1/2 hours or until potatoes are tender and top is golden brown, uncovering for the last 15 min. Top with onions. [/QUOTE]
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