What You Need
250 ml PHILADELPHIA Light Cream For Cooking
1 cup milk
3 cloves garlic, crushed
salt and freshly ground black pepper, to taste
1.25 kg potatoes, peeled and thinly sliced
1 cup shredded Parmesan cheese
How To Make It!
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.