Crowd Pleasing Scalloped Potatoes

1 tub (8 ounces) Philadelphia Chive and Onion Cream Cheese Spread
2 cups fat-free, reduced sodium chicken broth
1 cup milk
10 slices Oscar Mayer Bacon, cooked, crumbled and divided
4 1/2 lb. Yukon gold potatoes (about 12), cut into 1/4 inch thick slices
1 onion, thinly sliced
1 cup Kraft 2% Milk Shredded Colby and Monterrey Jack Cheeses
Heat oven to 400 degrees.  Cook first 3 ingredients in saucepan on medium heat until cream cheese spread is melted and mixture comes to boil, stirring constantly with whisk.
Reserve 2 tablespoons bacon.  Layer half each of the potatoes, onions and remaining bacon in 13X9 inch baking dish; repeat layers.  Add cream cheese sauce; cover.  Bake 1 1/2 hours or until potatoes are tender and top is golden brown, uncovering and topping with shredded cheese and reserved bacon for the last 10 minutes. 

This dish made the house smell so good while it was cooking.  It also makes a huge amount too so if you are having a "crowd" this would be a perfect dish.  It was easy to prepare and was a pleaser at my house.  Who doesn't love scalloped potatoes!  On a scale of 1-10 I'd give it a 9.5! This recipe came from a Kraft recipe magazine, not the Taste of Home Grilling Cookbook.