Creamy Potato Casserole

By nlhartman

Ingredients

• 1 med. onion, chopped
• 2 T. butter
• 2 T. all-purpose flour
• 2 T. Dijon-style mustard
• 1 3/4 c. milk
• 1/2 of an 8-oz. reduced-fat cream cheese
• 1 c. Gruyere cheese, shredded
• 1 T. snipped fresh chives or green onion
• 1 1/2 lb. Yukon gold or round red potatoes, cut in thin wedges
• 8 oz. sliced cooked ham, coarsely chopped
• 1/2 c. coarsely crushed bagel chips
• Thyme and/or Italian parsley leaves

Details

Preparation time 30mins
Cooking time 120mins

Preparation

Step 1

1. Preheat oven to 350. Grease a 2-qt. rectangular baking dish; set aside.

2. For sauce, in medium saucepan cook onion in hot butter over medium heat-5 minutes or until tender; stirring occasionally. Stir in flour and mustard. Add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat to low. Whisk in cream cheese until smooth. Gradually add 1/2 c. of the Gruyere cheese until cheese is melted. Stir in chives.

3. In bowl combine potatoes, ham and sauce; toss gently to combine. Transfer to prepared baking dish.

4. Bake covered, 1 hour or until potatoes are tender. Uncover, stir carefully. Sprinkle with crushed chips and remaining cheese. Bake, uncovered, 10-15 minutes before serving. Sprinkle with herbs.