Potato Bake with Mozzarella and Rosemary

• 1 lb. Yukon gold potatoes (about 3), peeled, sliced
• 1/2 cup half-and-half
• 1 Tbsp. GREY POUPON Dijon Mustard
• 1 egg yolk
• 1/4 tsp. black pepper
• 1 Tbsp. fresh rosemary
• 1 cup KRAFT Shredded Mozzarella Cheese

1. Heat oven to 350 degrees F.
2. Cook potatoes in boiling water in saucepan 10 min.
3. or until tender; drain.
4. Cool 10 min.
5. Meanwhile, whisk half-and-half, mustard, egg and pepper in bowl.
6. Arrange 1/3 of the potatoes, slightly overlapping, in bottom of 1-1/2 qt.
7. casserole sprayed with cooking spray.
8. Top with 1 tsp.
9. rosemary and 1/3 cup cheese.
10. Repeat layers twice.
11. Pour half-and-half mixture over potato mixture.
12. Bake 40 min.
13. or until golden brown.

gold potatoes, poupon, egg yolk, black pepper, fresh rosemary, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/potato-bake-mozzarella-rosemary-166901.aspx (may not work)