Crispy Bacon-Topped Cheddar Potato Casserole

• 2-1/2 lb. baking potatoes (about 7)
• 1/4 cup butter
• 1 small onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1/4 cup flour
• 2-1/2 cups milk
• 1-3/4 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
• 2 Tbsp. GREY POUPON Dijon Mustard
• 1/3 cup KRAFT Shredded Parmesan Cheese
• 6 slices OSCAR MAYER Bacon, cooked, crumbled

1. Cook potatoes in boiling water 20 min.
2. or just until tender; drain.
3. Return to pan; cover with cold water.
4. Let stand until cooled.
5. Meanwhile, melt butter in medium saucepan on medium heat.
6. Add onions; cook and stir 2 min.
7. Blend in flour; cook 1 min.
8. Gradually add milk; cook 5 min.
9. or until thickened, stirring constantly.
10. Add 1-1/4 cups Triple Cheddar Cheese; cook and stir 1 min.
11. or until melted.
12. Stir in mustard.
13. Heat oven to 375F.
14. Peel potatoes; cut into 1/4-inch-thick slices.
15. Layer alternately with cheese sauce in 2-qt.
16. casserole sprayed with cooking spray, ending with sauce.
17. Bake 25 to 30 min.
18. or until heated through.
19. Top with remaining cheeses and bacon; bake 5 min.
20. or until cheese is melted.

baking potatoes, butter, onion, flour, milk, shredded triple, poupon, parmesan cheese, bacon

Taken from www.kraftrecipes.com/recipes/crispy-bacon-topped-cheddar-potato-casserole-156885.aspx (may not work)