How to Cook: Berlin Scalloped Potatoes

4 slices of bacon

1 med. Onion, thinly sliced

1 (10-oz.) pkg. frozen chopped spinach, thawed & well drained

1 (5-oz.) pkg. scalloped potato mix

Milk

2 tsp. caraway seed

1 c. (4-oz.) shredded provolone or mozzarella cheese

In a large skillet, cook bacon till crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon; set aside. In the same skillet cook the onion in reserved drippings till tender. Add spinach; heat through. In a 10 x 6 x 2 inch baking dish or oval 2-quart au gratin dish combine potatoes and dry sauce mix from package. Stir in the boiling water and milk as directed on the package, omitting the margarine or butter. Stir in bacon, spinach-onion mixture and caraway. Back, uncovered, at 400° about 35 minutes or till potatoes are tender. Sprinkle with cheese; bake for 2 to 3 minutes more or till melted. Let stand about 5 minutes before serving. Makes 6 side-dish servings.