This delicious and simple stir-fry sauce is perfect for using with beef, chicken, pig, or shrimp. Even only vegetables benefit from it. Although it isn’t particularly hot, you may add extra Sriracha to make it more so if you like.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 1 2-liter casserole |
Ingredients
- 1 (270 g) tub Philadelphia Savory Garlic Cooking Creme Cream Cheese Product
- 1 cup milk
- ⅛ teaspoon ground black pepper
- 3 pounds baking potatoes, peeled, very thinly sliced
- ⅔ cup Kraft 100% grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a shallow, 2-liter casserole dish with cooking spray.
- Whisk together cooking creme, milk, and pepper in a medium bowl until well blended.
- Layer 1/2 of the potatoes evenly in the prepared dish. Top with 1/2 of the cooking creme mixture, then 1/2 of the Parmesan cheese. Repeat layers with remaining potatoes, cooking creme mixture, and Parmesan; cover the dish.
- Bake in the preheated oven for 45 minutes. Uncover the dish and continue baking until potatoes are tender and sauce is hot and bubbly, 30 more minutes.
- For an extra special touch, cut 4 green onions into thin slices; reserve 2 tablespoons. Toss potatoes with remaining green onions before layering in the casserole dish as directed. Sprinkle remaining green onions on top for garnish.
Nutrition Facts
| Calories | 310 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 5 g |
| Protein | 13 g |
| Saturated Fat | 6 g |
| Sodium | 557 mg |
| Sugars | 4 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
So easy to make and absolutely delicious! We’ve had them a few times now and it’s easy prep then just to the oven. I’d have these once a week if I could. Love this recipe!
Used whipped cream cheese and added garlic powder. Also in addition to Parmesan cheese, I added shredded gruyere cheese. Used a combination of milk and heavy cream and used more than recipe called for. It was a big hit at an Easter gathering!
Delicious! I used the chive and herb cream cheese. Next time I’m going to try the garlic herb Boursin cheese. A big hit- a little bit elevated from the usual cheddar potato dish.
Easy to make and tastes delicious
Excellent flavor and so easy to make. Can no longer purchase the cooking creme cream cheese. I added 1/4 C. milk to flavored cream cheese and beat until smooth.
I made this to accompany my Prime Rib for Christmas dinner! This is a yummy alternative to the standard scalloped potatoes! I didn’t have the cooking creme cheese so I just used the regular 8 oz cube. Also at the end I put several healthy scoops of sour cream in on too & just barely mixed it in! Everyone loved it!!
Made it for New Years dinner. It was delicious.
Probably not make again. Thinly-sliced potatoes turned grey and black in color. Taste was ok, not great.
I used regular Philidelphia cream cheese and added a teaspoon of garlic powder. I also through in some Greek yogurt added probably more milk. I also put in sliced onions. Then baked it on convection setting on my oven. Is it ever good. Will make this again. Thanks. Also read some of the other comments which helped me tremendously to tweak the recipe.
added can of cream of celery soup. came out perfect.
Have to give it one star because… PHILADELPHIA Savory Garlic Cooking Creme Cream Cheese Product is no longer being made! I made it with Philadelphia chive and onion and it was not good. It was really dry, if I had the cooking creme, I’m sure it wouldn’t have been as dry, because I remember the cremes being more liquidy.
Very heavy and very dry. Not horrible, but I would not make it again. Sorry.
This was delicious but mine wasn’t very creamy
First time I’ve made scalloped potatoes not in a box! Super easy for cooks that are learning (like me)! As I’m only cooking for 2, I only needed 1 potato. Thankfully, the app adjusts the serving size. With the help of the commentors, I was able to play around with the recipe. I didn’t have the cream cheese mentioned, so I used what I had. Whipped cream cheese and then added garlic powder. I used a 6 cheese Italian blend, cream of celery soup, and red onion. When I tasted it, all I could do was smile. DELICIOUS! My bf who has only had scalloped potatoes with cheddar loved it as well. Don’t think I’ll ever use a box again. Thank You All!
I followed all the directions and they tasted terrible. It’s not worth the ingredients.
This is now the recipe I will always use for scalloped potatoes. I didn’t have the cooking cream, so I used a block of regular cream cheese and 2 teaspoons of garlic mixed together in the food processor. This was not too rich, but just right.
Yummy! Substituted 8oz cream cheese & 4 cloves minced fresh garlic…added breadcrumbs to the top & uses 1 1/2c parmesan cheese. Baked on convection setting at 325F for 2hrs.
I cook for a fraternity and I made this in a huge batch to go with a steak dinner. The boys went crazy for it and I couldn’t believe how simple it was! The only thing I did differently was that I used heavy cream instead of milk and I loaded it with Parmesan. Very creamy potatoes were the result! I will definitely use this for all future batches of scalloped potatoes.
Best scalloped potatoes we have had. I didn’t have the garlic cream cheese so used a tub of regular low fat cream cheese and garlic powder. Mixed parmesan and cheddar. Delicious!
I accidentally put the parmasean cheese in with the cream and milk, but no problem. I also added a little flour, thinly sliced onions, and a little shredded cheddar cheese in each layer. For the last few minutes I added more cheddar on top. It was wonderful! The whole family loved it!
Very tastey! I added a can of cream of celery soup, some onion, and some garlic spice to the milk and cream cheese. I also topped it with grated cheese and cooked it to a golden brown. So very YUMMY!