This came from the Kraft Canada website. I made this last night, and its Oh, so good. We tap trees here, so I have tons of maple syrup!!
Servings: 8Prep Time: 15 min. Cook Time: 1 hr 30 min.
1 red onion, thinly sliced
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth. (I used dry chicken broth, and made up a can’s worth).
1/2 cup milk
1/4 cup Oscar Mayer Real Bacon Recipe Pieces (I used my own bacon fried and cut up)
1/4 cup maple syrup
2 lb. (900 g) Yukon gold potatoes (about 6), cut into 1/4-inch-thick slices (I used Russet potatoes. I think you can use whatever you want).
1 cup Kraft Double Cheddar Shredded Cheese
HEAT oven to 400°F.
COOK onions in a 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 and syrup.
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.
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