Cheese & Bacon Potato Bake

By Lalamirand

Ingredients

• 1 (13 3/4-fluid ounces) can COLLEGE INN" Chicken or Beef Broth
• 5 medium potatoes, pared and thinly sliced (about 5 cups)
• 1 large onion, thinly sliced
• 6 slices bacon
• 3 tablespoons all-purpose flour
• 1 cup shredded sharp Cheddar cheese (4 ounces)

Preparation

Step 1

In medium saucepan, over medium high heat, heat broth to a boil; reduce heat. Add potatoes and onion; cover and simmer 5 minutes. Drain, reserving 1 1/2 cups broth. In skillet, over medium-high heat, cook bacon until crisp. Remove and crumble bacon; pour off all but 3 tablespoons drip-pings. Gradually add reserved broth; cook over medium heat, stirring constantly, until thickened. Stir in cheese until melted. In greased 2-quart baking dish, layer 1/3 each potato-onion mixture, sauce and bacon. Repeat layers twice. Bake at 400 degrees F for 35 minutes or until done. Makes 6 servings.