Parmesan Scalloped Potatoes

Ingredients

• 250ml PHILADELPHIA Light Cream For Cooking
• 1 cup milk
• 3 cloves garlic, crushed
• Salt and freshly ground black pepper, to taste
• 1.25kg potatoes, peeled and thinly sliced
• 1 cup shredded Parmesan cheese

Method

• WHISK together the PHILLY, milk, garlic and seasonings.
• ARRANGE half the potatoes in a greased 1½ – 2 litre capacity shallow baking dish. Pour over half the PHILLY mixture and sprinkle with half the Parmesan. Repeat with remaining potatoes, PHILLY mixture and Parmesan.
• COVER and bake in a moderate oven 180°C for 45 minutes. Remove the foil and cook for a further 30–45 minutes or until the potatoes are tender. Serve immediately.