5-6 lg. potatoes

Peel and dice in fork size chunks. Simmer until fork tender. Drain off all liquid. Freeze drained potato water and use in homemade soups.

Meanwhile:

3 tbsp. butter

Melt over low heat.

3 tbsp. flour

Whisk into melted butter until you have roux.

3 c. milk

Add gradually to roux, stirring constantly. Turn heat to medium-high until sauce thickens.

8 oz. softened cream cheese

Fold into thickened sauce.

1 tsp. salt
1/2 tsp. pepper (preferably white pepper)

Meanwhile:

6-8 slices bacon, cut into 1/2 inch strips

Brown in skillet.

1 med. onion, chopped

Saute in bacon drippings. (Remove browned pieces of bacon from pan with slotted spoon). Put cooked potatoes in 9 x 13 inch or 11 x 4 inch dish. Spoon onion pieces over top. Drizzle any bacon fat over potatoes. Pour sauce over potatoes until they are covered. Layer 1-1 1/2 cups grated Monterey Jack cheese on top. Bake at 375 degrees for 30-40 minutes.