TOMATO-TOPPED CHEESY POTATO BAKE

Tomato-Topped Cheesy Potato Bake image

This cheesy potato bake is perfection. Add chunks of tomato and more Parmesan, and it's perfection-plus!

Provided by My Food and Family

Time 1h35m

Yield 12 servings, 1 cup each

Number Of Ingredients 11

Ingredients

2 lb. baking potatoes (about 6), peeled, thinly sliced
2 Tbsp. butter
1/2 cup chopped onions
3 cloves garlic, minced
2 Tbsp. flour
1-1/4 cups fat-free reduced-sodium chicken broth
1/4 tsp. ground red pepper (cayenne)
1 cup KRAFT Shredded Italian* Five Cheese Blend
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 tomato, chopped
2 Tbsp. coarsely chopped fresh parsley

Steps:

Heat oven to 400°F.
Cook potatoes in saucepan of boiling water 10 min. or just until tender; drain. Return potatoes to pan; cover with cold water. Let stand until cooled.
Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 3 min., adding garlic for the last minute. Add flour; cook and stir 1 min. Gradually add broth; cook 5 min. or until thickened, stirring constantly. Add shredded cheese, 2 Tbsp. Parmesan and red pepper; cook and stir 1 min. or until shredded cheese is melted. Remove from heat.
Drain potatoes. Layer half each of the potatoes and cheese sauce in 13x9-inch baking dish sprayed with cooking spray; repeat layers. Top with tomatoes.
Bake 20 min. or until heated through. Top with remaining Parmesan; bake 5 min. or until golden brown. Sprinkle with parsley.

Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g