DAY 2: New-Look Scalloped Potatoes and Ham
4-1/2 lb. red potatoes (about 9), cut into 1/4-inch-thick slices
1 container (16 oz.) BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
3/4 lb. (12 oz.) VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1/2 lb. (1/2 of 1-lb. pkg.) OSCAR MAYER Smoked Ham, chopped
4 green onions, sliced
1/4 cup KRAFT Grated Parmesan Cheese
HEAT oven to 350°F.
COOK potatoes in boiling water in large covered saucepan 10 to 12 min. 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. Gently stir in remaining potato slices.
SPOON into 13x9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.
BAKE 30 min. or until heated through.
This was a good dish. I used too much Velveeta though so it was a bit cheesier than I like. Joel, on the other hand, says there could never be too much cheese. For two people, I would cut the recipe in half.
I've noticed a flaw in my menu for the week; too much cheese. Tomorrow I had planned to make "Beefy Nacho CHEESE Soup" but I think we might have biscuits and gravy. I already need a break from rich food.