Creamy Scalloped Potatoes

• 1 small onion, finely chopped
• 1/4 cup non-hydrogenated margarine
• 1/4 cup flour
• 2 cups 25%-less-sodium chicken broth
• 1 pkg. (300 g) Cracker Barrel Shredded Swiss Au Gratin Cheese, divided
• 1/4 tsp. black pepper
• 2-1/2 lb. (1.1 kg) red potatoes (about 8), thinly sliced King Sooper's 5 lb For $1.88 thru 02/09
• 2 Tbsp. Kraft 100% Romano Shredded Cheese
• 1 green onion, sliced

1. Heat oven to 375 degrees F.
2. Cook onions in margarine in large nonstick skillet on medium heat 8 min.
3. or until tender, stirring frequently.
4. Blend in flour; cook and stir 1 min.
5. Gradually stir in broth; cook 5 min.
6. or until thickened, stirring constantly.
7. Add 1 cup shredded cheese and pepper; cook and stir 1 min.
8. or until cheese is melted.
9. Remove from heat.
10. Layer potatoes alternately with cheese sauce in 2-L casserole dish sprayed with cooking spray, ending with sauce.
11. Top with remaining shredded cheese and Romano; cover.
12. Bake 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering for the last 15 min.
13. Top with onions.

onion, nonhydrogenated margarine, flour, swiss au gratin cheese, black pepper, red potatoes, cheese, green onion

Taken from www.kraftrecipes.com/recipes/creamy-scalloped-potatoes-155014.aspx (may not work)