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Categories:Viewed: 70 - Published at: 2 years ago
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 King Sooper's 5 lb For $1.88 thru 02/09
- 2 Tbsp. KRAFT Grated Parmesan Cheese
- 1 green onion, sliced
Method
- Heat oven to 375 degrees F.
- 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.
