6 C. Yukon gold potato slices (about 6 medium potatoes), about 1/8 inch thick
3 T. butter, melted, divided
1/2 C. Kraft 100% Grated Parmesan Cheese, divided
Chopped fresh chives (optional)

Preheat oven to 425°F. Rinse potatoes; pat dry on paper towels, then pat dry. Brush 1 tablespoon of the butter onto bottom and side of 9-inch pie plate. Toss potatoes with remaining 2 T. butter and 1/4 C. of the cheese; arrange potato slices, in several layers, on bottom and up side of pie plate. Sprinkle with remaining 1/4 C. 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.

Yield: 8 servings
Calories: 130
Fat: 7g
Fiber: 1g