Creamy Herbed Potatoes

Ingredients

• 4 large baking potatoes
• 1 jar Bertolli® Alfredo Sauce
• 2 Tbsp. I Can't Believe It's Not Butter!® Spread
• 1 small onion, thinly sliced
• 2 Tbsp. finely chopped fresh chives (optional)
• 2 Tbsp. finely chopped fresh parsley
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 350°.
2. Cover potatoes with lightly salted water in 4-quart saucepan. Bring to a boil over high heat. Reduce heat to low and simmer 15 minutes or until potatoes are tender; drain and let cool. Peel potatoes and cut into 1/4-inch slices.
3. Melt Spread in 3-quart saucepan over medium-high heat and cook onion 3 minutes or until onion is tender. Add potatoes, Sauce, chives and parsley.
4. Arrange potato mixture in 2-quart baking dish. Bake 20 minutes or until potatoes are golden. Sprinkle with cheese and bake 5 minutes or until cheese is melted.