Bacon & Maple Scalloped Potatoes

BACON & MAPLE SCALLOPED POTATOES

1 red onion, thinly sliced
4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
1 1/4 cups fat-free reduced-sodium chicken broth
1/2 cup milk
3 slices cooked bacon, chopped
1/4 cup maple-flavored or pancake syrup
2 lb. Yukon gold potatoes (about 6), cut into 1/4-inch-thick slices
1 cup shredded triple cheddar cheese with a touch of Philadelphia

Heat oven to 400 degrees. Cook onions in large skillet sprayed with cooking spray on medium-high heat 3 to 5 minutes or until crisp-tender, stirring frequently. Remove onions from skillet. Add cream cheese, broth and milk to skillet; cook and stir on medium-low heat 5 minutes or until cream cheese is melted and mixture is well blended. Remove from heat; stir in bacon and syrup. Place half the potatoes in 13x9-inch baking dish sprayed with cooking spray; cover with layers of onions and shredded cheese. Top with remaining potatoes and cream cheese sauce; cover. Bake 1 hour 5 minutes or until potatoes are tender and top is golden brown, uncovering after 50 minutes. Makes 8 servings.