Ingredients:
1 8 ounce tub chive and onion cream cheese spread
2 C fat-free reduced-sodium chicken broth
1 C milk
10 slices bacon, cooked, crumbled and divided
4 1/2 pounds Yukon gold potatoes (about 12), cut into 1/4" thick slices
1 onion, thinly sliced
1 C shredded colby & monterey jack cheese
Directions:
Heat oven to 400
Stirring constantly with a whisk, cook cream cheese, broth and milk in saucepan on medium heat until cream cheese is melted
Reserve 2 T bacon. Layer half each of potatoes, onions and remaining bacon in 13x9 inch baking dish
Repeat layers
Pour cream cheese sauce on top. Cover.
Bake covered 1 to 1 1/2 hours or until potatoes are tender and top is golden brown.
Uncover and top with shredded cheese and reserved bacon for the last 10 minutes
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