• 2-1/2 lb. baking potatoes (about 6)
• 1/4 cup butter
• 1 small onion, chopped
• 1/4 cup flour
• 1 tsp. salt
• 2-1/2 cups milk
• 1-3/4 cups CRACKER BARREL Extra Sharp Cheddar Cheese, shredded & divided
• 1/2 tsp. Dijon mustard
• 1/4 cup KRAFT Grated Parmesan Cheese

• 2-1/2 lb. baking potatoes (about 6)
• 1/4 cup butter
• 1 small onion, chopped
• 1/4 cup flour
• 1 tsp. salt
• 2-1/2 cups milk
• 1-3/4 cups CRACKER BARREL Extra Sharp Cheddar Cheese, shredded & divided
• 1/2 tsp. Dijon mustard
• 1/4 cup KRAFT Grated Parmesan Cheese

• Cook potatoes in boiling water 20 min. or just until tender; drain. Cover with cold water; cool.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour and salt; cook 1 min. Gradually stir in milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups cheddar; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until melted.
• Special Extra: Garnish with chopped fresh parsley.

*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.