This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 lb. (900 g) red potatoes (about 6)
3 Tbsp. flour
1 cup milk
1 cup sour cream
4 slices bacon, cooked, crumbled and divided
3 Tbsp. chopped fresh chives, divided
1 cup Cracker Barrel Shredded Double Cheddar Cheese
Add To Shopping List
How do I make it ?
Cook potatoes in boiling water in saucepan 25 to 30 min. or just until tender; drain. Cool.
Heat oven to 350°F. Cut potatoes into 1/4-inch-thick slices. Whisk flour and milk in large bowl until blended. Stir in sour cream. Add potatoes and 2 Tbsp. each bacon and chives; stir to evenly coat potatoes.
Pour into 2-L casserole dish sprayed with cooking spray; top with cheese.
Bake 30 to 35 min. or until heated through. Sprinkle with remaining chives and bacon.
Kraft Kitchen Tips!
We precook the potatoes to decrease the baking time, which helps to prevent the white sauce from curdling.
How to Safely Slice the Potatoes
Cut cooked potatoes in half, then place, cut-sides down, and slice as directed. Be sure to cut the slices evenly for uniform baking.
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.
Calories From Fat
% Daily Value
Total fat 7 g
Saturated fat 4 g
Cholesterol 20 mg
Sodium 140 mg
Total carbohydrate 15 g
Dietary fibre 1 g
Sugars 2 g
Protein 6 g
12 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.