Cheese & Bacon Potato Bake
|Canned chicken broth/Beef broth||13 3⁄4 Fluid Ounce (1 Can)|
|Potatoes||5 Medium, pared and thinly sliced|
|Onion||1 Large, thinly sliced|
|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.