Easy, Cheesy, Scalloped Potatoes (Erin)

1 pkg. (250 g) PHILADELPHIA Cream Cheese, softened
1/2 cup sour cream
1 cup 25% less sodium chicken broth
3 lb. red potatoes, thinly sliced (about 12 cups)
1 pkg. (200 g) KRAFT Double Cheddar Shredded Cheese, divided

1 PREHEAT oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Mix cream cheese, sour cream and chicken broth in large bowl until well blended. Add potatoes, and 1-3/4 cups of the cheese; stir gently to coat all ingredients.
2 SPOON into prepared baking dish. Sprinkle with remaining 1/4 cup cheese.
3 BAKE 1 hour or until heated through and potatoes are tender.

**Note:  it tastes really good with more cheese, so put on as much as you want!