Cheese & Bacon Potato Bake Recipe

  • 1 can COLLEGE INN chicken or beef broth (13 3/4 fluid ounce can)
  • 5 potatoes, peeled and thinly sliced (5 cups) (medium)
  • 1 onion, thinly sliced (large)
  • 6 slices bacon
  • 3 tablespoons all-purpose flour
  • 1 cup shredded sharp Cheddar cheese (4 ounces)
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 drippings. Blend flour into reserved drippings. 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°F for 35 minutes or until done. Makes 6 servings.
Similar Recipes
Triple Cheese Potato Bake
Rating of 4 out of 5.0 stars
cream of chicken soup
frozen hash browns
green onion
Parmesan cheese
Butternut Squash Sweet Potato and Tomato Cheese Bake
butternut squash
can sweet potatoes
colby jack cheese
green onions
Make-Ahead Mashed Potato Bake
Rating of 5 out of 5.0 stars
cream cheese
garlic salt

Cheese & Bacon Potato Bake Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved,