Tomato-Topped Cheesy Potato Bake

• 2 lb. baking potatoes (about 6), peeled, thinly sliced Safeway 2 pkg For $5.00 thru 02/09
• 2 Tbsp. butter
• 1/2 cup chopped onions King Sooper's 1 lb For $0.99 thru 02/09
• 3 cloves garlic, minced
• 2 Tbsp. flour
• 1-1/4 cups fat-free reduced-sodium chicken broth
• 1/4 tsp. ground red pepper (cayenne)
• 1 cup KRAFT Shredded Italian* Five Cheese Blend
• 1/4 cup KRAFT Grated Parmesan Cheese, divided
• 1 tomato, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 Tbsp. coarsely chopped fresh parsley

1. Heat oven to 400F.
2. Cook potatoes in saucepan of boiling water 10 min.
3. or just until tender; drain.
4. Return potatoes to pan; cover with cold water.
5. Let stand until cooled.
6. Meanwhile, melt butter in medium saucepan on medium heat.
7. Add onions; cook and stir 3 min., adding garlic for the last minute.
8. Add flour; cook and stir 1 min.
9. Gradually add broth; cook 5 min.
10. or until thickened, stirring constantly.
11. Add shredded cheese, 2 Tbsp.
12. Parmesan and red pepper; cook and stir 1 min.
13. or until shredded cheese is melted.
14. Remove from heat.
15. Drain potatoes.
16. Layer half each of the potatoes and cheese sauce in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
17. Top with tomatoes.
18. Bake 20 min.
19. or until heated through.
20. Top with remaining Parmesan; bake 5 min.
21. or until golden brown.
22. Sprinkle with parsley.

baking potatoes, butter, onions, garlic, flour, chicken broth, ground red pepper, italian, parmesan cheese, tomato, parsley

Taken from www.kraftrecipes.com/recipes/tomato-topped-cheesy-potato-bake-171597.aspx (may not work)