Cheesy Scalloped Potatoes with Bacon & Spinach

• 2 lb. Yukon gold potatoes (about 8), peeled, thinly sliced
• 3 Tbsp. butter
• 1 onion, cut lengthwise in half, then crosswise into thin slices Safeway 3 lb For $2.99 thru 02/09
• 2 Tbsp. flour
• 1-3/4 cups milk
• 4 cups loosely packed baby spinach leaves
• 4 slices OSCAR MAYER Bacon, cooked, crumbled Rite Aid 2 For $7.00 thru 02/06
• 1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese

1. Heat oven to 375 degrees F.
2. Cook potatoes in large saucepan of boiling water 8 to 10 min.
3. or just until tender.
4. Meanwhile, melt butter in medium saucepan on medium heat.
5. Add onions; cook and stir 5 min.
6. or until crisp-tender.
7. Add flour; cook and stir 1 min.
8. Gradually stir in milk.
9. Bring to boil; cook 5 min.
10. or until thickened, stirring constantly.
11. Add spinach; cook and stir 1 to 2 min.
12. or just until wilted.
13. Remove from heat.
14. Stir bacon into sauce.
15. Layer half each of the potatoes, sauce and cheese in 9-inch square baking dish sprayed with cooking spray; repeat layers.
16. Cover.
17. Bake 45 min.
18. to 1 hour or until heated through, uncovering after 30 min.

gold potatoes, butter, onion, flour, milk, baby spinach leaves, bacon, cheddar cheese

Taken from www.kraftrecipes.com/recipes/cheesy-scalloped-potatoes-bacon-spinach-163795.aspx (may not work)