Cheesy Scalloped Sweet Potatoes

Some side dishes are so delicious they threaten to outshine the main dish. That's the case with Cheesy Scalloped Sweet Potatoes. (You've been warned!)

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1 onion , chopped

1 can (14.5 oz.) fat-free reduced-sodium chicken broth

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese , cubed

1 Tbsp. minced garlic

1/2 cup KRAFT Shredded Parmesan Cheese

1/4 tsp. chopped fresh parsley

1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA , divided

2-1/2 lb. sweet potatoes (about 5), peeled, thinly sliced

1. Cook onions in large nonstick skillet on medium heat 5 to 7 min. or just until tender, stirring frequently. Add broth, Neufchatel and garlic; cook 5 min. or until Neufchatel is completely melted and sauce is well blended, whisking constantly. Remove from heat.

2. Add Parmesan, parsley and half the shredded Italian* Five Cheese; mix well. Stir in potatoes.

3. Pour into 13x9-inch baking dish sprayed with cooking spray; cover.

4. Bake 55 min. to 1 hour or until potatoes are tender, uncovering after 40 min. Top with remaining shredded cheese; bake 5 min. or until melted. Let stand 10 min. before serving.

Cheesy Scalloped Sweet Potatoes

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