Preheat oven to 400F. Use pampered chef slicer and cut onion and potatoes. Potatoes can be thicker.
Heat cream cheese, broth and milk in saucepan on medium heat until cream cheese is melted and mixture comes to boil, stirring constantly with whisk.
Cook bacon and crumble. Reserve 1/4 cup bacon. Saute mushrooms.
Layer half each of the potatoes, onions, mushrooms and remaining bacon in 13x9-inch baking dish; repeat layers. Add cream cheese sauce on top and cover.
Bake 1 ? hours or until potatoes are tender and top is golden brown, uncovering and topping with shredded cheese and reserved bacon the last 10 minutes.
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|Serving Size: 1 Serving (1219g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 396 (48%)|
|Amt Per Serving||% DV|
|Total Fat 44g||59 %|
|Saturated Fat 17.6g||88 %|
|Monounsaturated Fat 17.2g|
|Polyunsanturated Fat 4g|
|Cholesterol 81.5mg||25 %|
|Sodium 3315.8mg||114 %|
|Potassium 2264.5mg||60 %|
|Total Carbohydrate 80.4g||24 %|
|Dietary Fiber 9.7g||39 %|
|Sugars, other 70.7g|
|Protein 30.2g||43 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 831
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