1 (13-3/4 oz.) can chicken broth
5 cups potatoes (pared and sliced thinly)
1 large onion (thinly sliced)
6 slices bacon
3 Tbls. all-purpose flour
1 cup shredded sharp Cheddar cheeseIn medium saucepan, over medium-high heat, heat chicken broth
to boil; reduce heat. Add potatoes and onion; cover and simmer
5 minutes. Drain, reserving 1-1/2 cups broth. In skillet, 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, cheese sauce and bacon. Repeat layers twice. Bake at
400 degrees for 35 minutes or until done. Makes 6 servings. Submitted by Stephanie
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