- 6 cups Yukon gold potato slices, about 1/8 inch thick
- 3 tablespoons butter, melted, divided
- 1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
- Chopped fresh chives (optional)
- Preheat oven to 425 degrees F. Rinse potatoes; pat dry on paper towels.
- Brush 1 tablespoon of the butter onto bottom and side of 9-inch pie plate. Toss potatoes with remaining 2 Tbsp. butter and 1/4 cup of the cheese; arrange potato slices, in several layers, on bottom and up side of pie plate. Sprinkle with remaining 1/4 cup cheese.
- Bake 1 hour or until potatoes are tender. Loosen potatoes from side and bottom of pie plate. Invert immediately onto serving plate; sprinkle with chives, if desired. Cut into 8 wedges to serve.