6 cups Yukon gold potato slices (about 6 medium potatoes), about 1/8 inch thick.
3 Tbsp butter, melted, divided
1/2 cup Kraft 100% Grated Parmesan Cheese, divided
Chopped fresh chives
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Let's Make It
Preheat oven to 425°F. Rinse potatoes, pat dry on paper towels, then pat dry.
Brush 1 Tbsp. 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 remaining 1/4 cup cheese.
Bake 1 hour until potatoes are tender. Loosen potatoes from side and bottom of pie plate. Invert immediately onto serving plate; sprinkle with chives. Cut into 8 wedges to serve.