Scalloped Potatoes

The key to this is to slice the potatoes very thin. I made this once before and half of the potatoes were not cooked. I made this recently and used my mandolin and had perfect results. The frozen vegetables I used was a carrot, pea and corn mix but whatever you like will work fine.

• 1/2 pkg. (8 oz.) low fat Cream Cheese, softened
• 1/4 cup Sour Cream
• 1/2 cup chicken broth or water
• 2lb. red potatoes (about 5), thinly sliced
• 1/2 pkg. (8 oz.) Shredded Cheddar Cheese, divided
• 1 cup frozen vegetables

1. Preheat oven to 350°F.
   
2. Mix cream cheese, sour cream and broth in large bowl until well blended.
   
3. Add potatoes, vegetables and 1/2 of the cheese; stir gently to coat all ingredients.
   
4. Spoon into 9x9-inch baking dish sprayed with cooking spray. Sprinkle with remaining cheese.
   
5. Bake 1 hour or until casserole is heated through and potatoes are tender