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Cheese & Bacon Potato Bake

American.foodie's picture
  Canned chicken broth/Beef broth 13 3⁄4 Fluid Ounce (1 Can)
  Potatoes 5 Medium, pared and thinly sliced
  Onion 1 Large, thinly sliced
  Bacon slices 6
  All purpose flour 3 Tablespoon
  Shredded sharp cheddar cheese 4 Ounce (1 Cup)

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1520 Calories from Fat 400

% Daily Value*

Total Fat 45 g69.6%

Saturated Fat 23.1 g115.6%

Trans Fat 0 g

Cholesterol 111.6 mg37.2%

Sodium 1149.4 mg47.9%

Total Carbohydrates 232 g77.2%

Dietary Fiber 25.6 g102.2%

Sugars 20.6 g

Protein 65 g129.6%

Vitamin A 24.8% Vitamin C 322.5%

Calcium 100.9% Iron 57.5%

*Based on a 2000 Calorie diet

Cheese & Bacon Potato Bake Recipe