Cheese and Bacon Potato Bake

1 13oz. can College Inn® Chicken or Beef Broth
5 medium potatoes, pared and thinly sliced
1 large onion, thinly sliced
6 slices bacon
3 tbsp. flour
1 cup shredded sharp Cheddar cheese

In medium saucepan, over medium high heat, heat broth to a boil; reduce heat.
Add potatoes and onion; over and simmer 5 minutes. Drain, reserving 1½ cups broth.

In skillet, over medium high heat, cook bacon until crisp. Remove and crumble
bacon. Pour off all but 2 tbsp. drippings. Gradually add reserved broth
and cook over medium heat, stirring constantly until thickened. Stir in
cheese until melted.

In greased 2 qt. baking dish, layer ½ each potatoes-onion mixture, sauce and
bacon. Repeat layers twice. Bake at 400° for 35 minutes or until done.

Makes 6 servings