Cheese And Bacon Potato Bake - cooking recipe

Ingredients

1 (13 3/4 oz.) can College Inn chicken broth or beef broth
5 medium potatoes, pared and thinly sliced (about 5 c.)
1 large onion
6 slices bacon
3 Tbsp. all-purpose flour
1 c. shredded sharp Cheddar cheese

Preparation

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.