| | Directions | | 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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| Ingredients | | - |  | 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) |
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