Fully Loaded Scalloped Potatoes

2 lb.  red potatoes (about 6)

8

slices  OSCAR MAYER Bacon

3

Tbsp.  flour

1

cup  milk

1

cup  BREAKSTONE'S or KNUDSEN Sour Cream

3

Tbsp.  chopped fresh chives, divided

1

cup  KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

Make It

COOK potatoes in boiling water in saucepan 25 min. or just until tender; drain. Cool. Meanwhile, cook bacon as directed on package.
HEAT oven to 350°F. Crumble bacon; reserve 1/4 cup. Cut potatoes into 1/4-inch-thick slices. Whisk flour and milk in large bowl until blended. Stir in sour cream. Add potatoes, remaining bacon and 2 Tbsp. chives; stir to evenly coat potatoes.
POUR into 2-qt. casserole sprayed with cooking spray; top with cheese.
BAKE 30 to 35 min. or until heated through. Sprinkle with remaining chives and reserved bacon.