Bacon & Maple Scalloped Potatoes

• 1 red onion, thinly sliced
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
• 1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
• 1/2 cup milk
• 1/4 cup Oscar Mayer Real Bacon Bits
• 1/4 cup maple syrup
• 2 lb. (900 g) Yukon gold potatoes (about 8), cut into 1/4-inch-thick slices
• 1 cup Cracker Barrel Shredded Double Cheddar Cheese

1. Heat oven to 400F.
2. Cook onions in large skillet sprayed with cooking spray on medium-high heat 3 to 5 min.
3. or until crisp-tender, stirring frequently.
4. Remove onions from skillet.
5. Add cream cheese, broth and milk to skillet; cook and stir on medium-low heat 5 min.
6. or until cream cheese is melted and mixture is well blended.
7. Remove from heat; stir in bacon and syrup.
8. Place half the potatoes in 13x9-inch baking dish sprayed with cooking spray; cover with layers of onions and shredded cheese.
9. Top with remaining potatoes and cream cheese sauce; cover.
10. Bake 1 hour 5 min.
11. or until potatoes are tender and top is golden brown, uncovering for the last 15 min.

red onion, cream cheese, chicken broth, milk, oscar mayer, maple syrup, cheddar cheese

Taken from www.kraftrecipes.com/recipes/bacon-maple-scalloped-potatoes-123145.aspx (may not work)