Scalloped Potatoes

1 tub (250g) Herb and garlic cream cheese spread

2 cups chicken broth

1 cup milk

2/3 cup bacon, cooked and crumbled

4.5 lbs. Yukon gold potatoes cut in 1/4" slices

1 onion thinly sliced

1/2 cup shredded motz cheese

1/2 cup shredded cheddar cheese

Perheat oven to 400 degrees

1. Cook cream cheese spread, broth and milk in saucepan on medium heat until cream cheese is melted and mixture comes to boil. Stir constantly with wisk.

2. Reserve 2 tbsps bacon bits. Layer half each of the potatoes, onions and bacon in 13x9 dish. Repeat layers and then add cream cheese sauce. Cover

3. Bake 1.5 hours or until potatoes are tender and top is golden. Uncover and top with shredded cheese and reserved bacon bits for the last 10 minutes