Creamy Scalloped Potatoes

By pdixon1

Ingredients

• 1 small onion, finely chopped
• 1/4 cup butter
• 1/4 cup flour
• 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
• 1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
• 1/4 tsp. black pepper
• 2-1/2 lb. red potatoes (about 8), thinly sliced
• 2 Tbsp. KRAFT Grated Parmesan Cheese
• 1 green onion, sliced

Details

Servings 16
Preparation time 30mins
Cooking time 120mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 375ºF.

COOK onions in butter in large nonstick skillet on medium heat 8 min. or until tender, stirring frequently. Blend in flour; cook and stir 1 min. Gradually stir in broth; cook 5 min. or until thickened, stirring constantly. Add 1 cup shredded cheese and pepper; cook and stir 1 min. or until cheese is melted. Remove from heat.

LAYER potatoes alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce. Top with remaining shredded cheese and Parmesan; cover.

BAKE 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering for the last 15 min. Top with onions.