Potatoes au Gratin

• 9 each large russet potatoes, peeled, cut into 1/8-inch-thick slices
• 5-1/4 cups KRAFT 100% Shredded Parmesan Cheese, divided
• 4-1/2 cups KRAFT CHEDASHARP Pasteurized Process American Cheese Shred
• 1-1/2 qt. whipping cream
• to taste salt and pepper
• 2-1/4 cups crushed butter crackers

1. Combine potatoes, 4-1/2 cups Parmesan (or 1-1/2 cups Parmesan for trial recipe), shredded cheese, cream, salt and pepper; spoon into third-steam table pan sprayed with cooking spray.
2. Cover with foil.
3. Bake in 325 degrees F-convection oven 1 hour.
4. Meanwhile, mix crackers and remaining 3/4 cup Parmesan (or remaining 1/4 cup Parmesan for trial recipe); sprinkle over potatoes.
5. Bake, uncovered, 4 to 6 min.
6. or until golden brown.

russet potatoes, parmesan cheese, chedasharp, whipping cream, salt, butter crackers

Taken from www.kraftrecipes.com/recipes/potatoes-au-gratin-111586.aspx (may not work)