Easy Cheesy Scalloped Potatoes

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup chicken broth
3 lb. red potatoes (about 9), thinly sliced
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided


HEAT oven to 350°F. Mix cream cheese, sour cream and broth in large bowl until well blended. Add potatoes, 1-3/4 cups of the cheese; stir gently to coat all ingredients.

SPOON into 13x9-inch baking dish sprayed with cooking spray. Sprinkle with remaining cheese.

BAKE 1 hour or until casserole is heated through and potatoes are tender.

I did not use any spices, I followed the recipe, but it was rather bland (my thoughts) Everyone raved.