CREAMY POTATO LASAGNA

CREAMY POTATO LASAGNA

1 (12 ounce) jar Alfredo sauce
1 cup milk
3 pounds potatoes, peeled and sliced lengthwise about 1/8 inch thick
1/4 cup and 1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1-1/2 cups diced ham
1 (10 ounce) package chopped frozen broccoli, thawed
2 cups shredded Swiss cheese

Preheat oven to 400 degrees. Lightly grease a 9x13 inch baking dish.
In a medium bowl, (using wire whip) mix together the Alfredo sauce and milk.
Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.
In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Top with another layer of potatoes, followed by the ham mixture, end topping with the remaining Swiss cheese and Parmesan cheese.
Pour the remaining Alfredo sauce over all.
Cover and bake at 400 degrees for 45 minutes, uncover and bake at 350 degrees for an additional 25 minutes or until potatoes are tender.
Let stand 10 to 15 minutes before serving for layers to set.