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.
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