I found this recipe on Kraft foods. I really try to have less carbs, and more vegetables in my families diet. But I like cheese and I really like cheesy potatoes. This made me feel better about serving it. I ate it as a meal my boys (husband and son) had roasted chicken with it. You could also add ham in the recipe. For added health benefits color, and flavor, substitute a sweet potato for one of the red potatoes.
1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
1 can (14.5 oz.) chicken broth
1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
2 Tbsp. chopped fresh parsley
1 lb. red potatoes (about 6), peeled, thinly sliced
1 lb of mixed vegetables (I used onions, peppers, asparagus, spinach)
HEAT oven to 350ºF.
COOK onions in large nonstick skillet on medium heat 5 to 7 min. or until crisp-tender, stirring frequently. Add cooking creme, broth, 1 cup Cheddar and parsley; mix well. Remove from heat. Gently stir in potatoes.
SPOON into 13×9-inch baking dish sprayed with cooking spray.
BAKE 45 min. Top with remaining Cheddar; bake 10 to 15 min. or until potatoes are tender. Let stand 5 min. before serving.