Creamy Scalloped Potatoes

• 1 small onion, finely chopped
• 1/4 cup butter
• 1/4 cup flour
• 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
• 1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
• 1/4 tsp. black pepper
• 2-1/2 lb. red potatoes (about 8), thinly sliced King Sooper's 5 lb For $1.88 thru 02/09
• 2 Tbsp. KRAFT Grated Parmesan Cheese
• 1 green onion, sliced

1. Heat oven to 375 degrees F.
2. Cook onions in butter 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-qt.
11. casserole sprayed with cooking spray, ending with sauce.
12. Top with remaining shredded cheese and Parmesan; cover.
13. Bake 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering for the last 15 min.
14. Top with onions.

onion, butter, flour, chicken broth, italian, black pepper, red potatoes, parmesan cheese, green onion

Taken from www.kraftrecipes.com/recipes/creamy-scalloped-potatoes-155233.aspx (may not work)