Potato Gratin with Mixed Mushrooms

• 1/4 cup butter, divided
• 1 lb. mixed fresh button and cremini mushrooms, sliced
• 3 Tbsp. flour
• 1-1/2 cups milk
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pkg. (8 oz.) KRAFT Finely Shredded Italian* Five Cheese Blend
• 1/4 tsp. pepper
• 2-1/2 lb. Yukon gold potatoes (about 10), peeled, cut into 1/8-inch-thick slices
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Heat oven to 375 degrees F.
2. Melt 1 Tbsp.
3. butter in large skillet on medium-high heat.
4. Add mushrooms; cook 6 min.
5. or until tender, stirring frequently.
6. Meanwhile, melt 2 Tbsp.
7. of the remaining butter in medium saucepan on medium heat.
8. Whisk in flour; cook and stir 1 min.
9. Gradually whisk in milk, then sour cream; cook 4 min or until thickened, stirring constantly.
10. Stir in shredded cheese and pepper; cook 1 min.
11. or until cheese is melted.
12. Grease 3-qt.
13. casserole with remaining butter.
14. Layer 1/3 each of the potatoes and mushrooms in casserole; repeat layers twice.
15. Cover with cheese sauce.
16. Sprinkle with Parmesan; cover.
17. Bake 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering after 1 hour.
18. Let stand 10 min.
19. before serving.

butter, button, flour, milk, s, italian, pepper, gold potatoes, parmesan cheese

Taken from www.kraftrecipes.com/recipes/potato-gratin-mixed-mushrooms-120307.aspx (may not work)