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Categories:Viewed: 39 - Published at: 3 years ago
Ingredients
- 1 onion, chopped
- 1-3/4 cups 25%-less-sodium chicken broth
- 1 pkg. (250 g) Philadelphia Brick Cream Cheese, cubed
- 1 Tbsp. minced garlic
- 1/2 cup Kraft 100% Parmesan Shredded Cheese
- 1/4 tsp. chopped fresh parsley
- 2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese, divided
- 2-1/2 lb. (1.1 kg) sweet potatoes (about 5), peeled, thinly sliced
Method
- Heat oven to 350 degrees F.
- Cook onions in large nonstick skillet on medium heat 5 to 7 min.
- or just until tender, stirring frequently.
- Add broth, cream cheese and garlic; cook 5 min.
- or until cream cheese is completely melted and sauce is well blended, whisking constantly.
- Remove from heat.
- Add Parmesan, parsley and 1 cup shredded cheese; mix well.
- Stir in potatoes.
- Pour into 13x9-inch baking dish sprayed with cooking spray; cover.
- Bake 55 min.
- to 1 hour or until potatoes are tender, uncovering after 40 min.
- Top with remaining shredded cheese; bake 5 min.
- or until melted.
- Let stand 10 min.
- before serving.
