Torta of Potatoes Alfredo

4 medium russet potatoes , peeled and sliced 1/4-inch thick

1 container (15 ounces) BUITONI Refrigerated Alfredo Sauce , divided

1/4 cup chopped Italian parsley

2 tablespoons extra virgin olive oil

1 tablespoon finely chopped garlic

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese , divided

PREHEAT oven to 350° F. Grease 2 1/2-quart baking dish.

COMBINE potatoes, 2/3 cup sauce, parsley, oil, garlic, salt and pepper in large bowl.

ARRANGE a single layer of potatoes in prepared baking dish and sprinkle with 1 tablespoon cheese. Continue layering until all potatoes are used. Top with remaining sauce and remaining cheese; cover tightly with foil.

BAKE for 1 hour. Uncover; increase oven temperature to 425° F. Bake for an additional 15 to 20 minutes or until golden brown. Cool for 10 minutes before serving.

Tip: Perfect for entertaining, this delicious dish can be prepared in advance, refrigerated and reheated.