Layered Potato-Duo Bake

• 1 lb. (450 g) Yukon gold potatoes (about 4), peeled, cut into 1/8-inch-thick slices, divided
• 1 large onion, cut lengthwise in half, then crosswise into thin slices
• 3 Tbsp. flour, divided
• 1-1/2 cups Touch of Philadelphia Shredded Creamy Herb & Garlic Cheese, divided
• 1/3 cup Kraft 100% Parmesan Aged Grated Cheese, divided
• 1 lb. (450 g) sweet potatoes (about 2), peeled, cut into 1/4-inch-thick slices
• 1 cup milk

1. Heat oven to 400 degrees F.
2. Spread half the Yukon gold potatoes onto bottom of 2-L casserole dish sprayed with cooking spray; cover with half the onions.
3. Sprinkle with 1 Tbsp.
4. flour, 1/2 cup shredded cheese and 1 Tbsp.
5. Parmesan.
6. Repeat all layers, except use all the sweet potatoes instead of the Yukon gold potatoes.
7. Top with remaining Yukon gold potatoes and flour.
8. Pour milk over all ingredients; cover.
9. Bake 50 min.
10. Top with remaining cheeses; bake, uncovered, 15 min.
11. or until top is golden brown and shredded cheese is melted.

gold potatoes, onion, flour, philadelphia, sweet potatoes, milk

Taken from www.kraftrecipes.com/recipes/layered-potato-duo-bake-167113.aspx (may not work)