I don't see why this whole thing can't be done in a Dutch Oven. No need to dirty
a separate baking dish. Since there are only two of us here, I cut this recipe in half,
and left the cooking times the same. I thought it was pretty good and will be making
it again.
Recipe is from "The Philadelphia Brand Cream Cheese Cookbook" By Kraft, Inc., 1981
Potato Bake
A casserole that resembles scalloped potatoes. Cream cheese makes the difference
2 bacon slices, chopped 1 cup milk
1/2 cup chopped onion 1 teaspoon salt
1/2 cup chopped green pepper 1/8 teaspoon pepper
1) 8 oz package Philadelphia cream 4 cups thinly sliced potatoes
cheese, cubed for faster melting
Fry bacon until crisp, remove from skillet, Drain fat, reserving 1 Tablespoon.
Saute' onion and green pepper in fat. Add cream cheese, milk, salt & pepper.
Stir over low heat until cheese is melted. Add potatoes , mix lightly and spoon into
6 x 10 baking dish: sprinkle with bacon. Bake at 350 for 50 to 55 minutes or until
potatoes are tender. Makes 6 servings.
