Swiss Scalloped Potatoes

By mzander

Ingredients

• 3 lbs russet potatoes, peeled and sliced
• 4 Tbs butter, divided
• 2 Tbs flour
• 1 10 1/2 oz can condensed chicken broth
• 1/2 cup milk
• 1 1/2 cups packed Swiss cheese
• 2 green onions, sliced
• 1 Tbs Dijon mustard
• 1/2 tsp marjoram
• 1/4 tsp black pepper
• 1/2 cup dry bread crumbs

Preparation

Step 1

Cover potatoes with water and bring to boil (can salt water if desired). Cook until potatoes are almost cooked through, drain and set aside. Melt 3 Tbs of the butter in a medium saucepan. Add flour, cook and stir one minute. Slowly add chicken broth and milk, stirring until smooth. Add cheese a little at a time, stirring constantly over low heat. When cheese is melted, stir in mustard, onions, marjoram and pepper. Place half of the potatoes in a 11x7 inch casserole dish and top with half of the sauce. Repeat with remaining potatoes and sauce. Melt remaining Tbs of better in a small dish, stir in bread crumbs. Sprinkle over top of potato dish. Bake at 375 degrees 25 - 30 minutes or until top is golden brown and mixture is bubbly.