Creamy Scalloped Potatoes With Bacon

Ingredients

• 3 slices hickory-smoked bacon 
• 2 pounds baking potatoes peeled thinly sliced
• 0.5 teaspoon thyme leaves dried
• 2.5 cups milk fat-free
• 0.3 cup flour all-purpose
• 0.5 cup 0%-less-fat cream sour (such as Daisy)
• 1.5 cups onion separated thinly sliced
• 0.5 teaspoon pepper 
• 1 teaspoon salt 
• 1 teaspoon sugar 
• 2 teaspoons or fresh chopped
• 2 teaspoons or fresh chopped

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Cook bacon in a large nonstick skillet over medium heat until crisp.
3. Remove bacon from skillet, reserving 1 teaspoon bacon fat in skillet; crumble bacon, and set aside.
4. Add onion to bacon fat in skillet; cook, stirring constantly, 5 minutes.
5. Add thyme and next 3 ingredients; cook, stirring constantly, 5 minutes.
6. Sprinkle with flour; cook 1 minute, stirring constantly. Gradually stir in milk; bring to a simmer. Cook 5 minutes or until thick, stirring frequently.
7. Remove from heat; stir in sour cream and chives.
8. Spread 1/2 cup sauce in an 8-inch square baking dish coated with cooking spray. Arrange one-third of potatoes over sauce, overlapping slices slightly.
9. Spread 1/2 cup sauce over potatoes. Repeat layers twice with remaining potatoes and sauce, ending with sauce.
10. Sprinkle with crumbled bacon. Cover and bake at 350 for 1 hour and 10 minutes or until potatoes are tender. Uncover and bake an additional 10 minutes.
11. Garnish with thyme sprigs, if desired.