Scalloped Potatoes

Ingredients

• 0.3 tsp pepper black
• 0.3 cup butter 
• 14 oz chicken broth fat-free reduced-sodium canned
• 0.3 cup flour 
• 1  green onion sliced
• 8 oz italian* five cheese shredded with a touch of philadelphia, divided kraft
• 1 small onion finely chopped
• 2 Tbsp parmesan cheese grated kraft
• 2.5 lb potatoes red thinly sliced ( 8)

Equipment

• frying pan
• oven

Directions

1. Heat oven to 375F.
2. Melt butter in large nonstick skillet on medium heat.
3. Add onions; cook 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.
4. Add 1 cup shredded cheese and pepper; cook and stir 1 min. or until cheese is melted.
5. Remove from heat.
6. 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.
7. Bake 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering for the last 15 min.
8. Sprinkle with onions.