Crowd-Pleasing Scalloped Potatoes
1 cup Philadelphia Herb & Garlic Cream Cheese
2 cups 25%-less-sodium chicken broth
1 cup milk
2/3 cup Oscar Mayer Real Bacon Bits, divided
4-1/2 lb. (2 kg) Yukon gold potatoes (about 12), cut into 1/4-inch-thick slices
1 onion, thinly sliced
1 cup Cracker Barrel Shredded Mozza-Cheddar Cheese
Heat oven to 400ºF.
Cook cream cheese product, broth and milk in saucepan on medium heat until cream cheese is melted and mixture comes to boil, stirring constantly with whisk.
Reserve 2 Tbsp. bacon bits. Layer half each of the potatoes, onions and remaining bacon bits in 13x9-inch baking dish sprayed with cooking spray; repeat layers. Add cream cheese sauce; cover.
Bake 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering and topping with shredded cheese and reserved bacon bits for the last 10 min.