CREAMY DIJON POTATO BAKE WITH PARMESAN & BACON

Creamy Dijon Potato Bake with Parmesan & Bacon image

Creamy with Dijon mustard and a shredded cheese blend made with cream cheese, this potato bake is topped with Parmesan and bacon crumbles.

Provided by My Food and Family

Categories Home

Time 1h30m

Yield 12 servings

Number Of Ingredients 9

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Ingredients

2-1/2 lb. baking potato es (about 7)
1/4 cup butter
1 small onion, chopped
1/4 cup flour
2-1/2 cups milk
1-3/4 cups KRAFT Shredded Italian* Five 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

Steps:

Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups Shredded Italian* Five Cheese; cook and stir 1 min. or until melted. Stir in mustard.
Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
Bake 25 to 30 min. or until heated through. Top with remaining cheeses and bacon; bake 5 min. or until cheese is melted.

Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 350 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 5 g, Protein 10 g