2 (24 oz.) pkg. refrigerated scallop-cut potatoes
1 c. shredded Mozzarella cheese (from 8 oz. pkg.)
1/2 c. grated Parmesan cheese
1 c. fat-free chicken broth
1/2 c. bottled Caesar salad dressing

Preheat oven to 375°F. Coat 1 1/2-quart baking dish with cooking spray. Arrange 1/3 of potatoes over the bottom of the dish, overlapping slightly. Top with 1/3 cup Mozzarella and 2 tablespoons Parmesan cheese. Repeat layering twice with more potatoes, remaining Mozzarella and the Parmesan. Top with remaining potatoes. Pour broth and dressing over all. Sprinkle with remaining Parmesan.

Bake at 375°F until top is golden and potatoes are tender, approximately 1 hour.