Creamy Potato Casserole

This is an excellent recipe if your a fan of Gruyere cheese and Dijon mustard, both of which I love. Follow the recipe closely as there are a few tricks to getting the potatos cooked through.

Ingredients

1 medium onion chopped
2 tbsp butter
2 tbsp all-purpose flour
2 tsbp Dijon style mustard
1 3/4 cups milk
4 oz of cream cheese
4 oz of Gruyere cheese
1 tbsp snipped fresh chives or green onions
6 red or Yukon gold potatoes cut into 1/8" wedges
8 oz sliced cooked ham or canadian bacon

Preparation

1) Preheat oven to 350F. Grease a 2 quart rectangular baking dish with cover; set aside.

2) For sauce, in medium saucepan cook onion in hot butter over medium heat 5 minutes or until tender; stirring occationally.

3) Stir in flour and mustard.

4) Add milk all at once, cook and stir over medium heat until slightly thickened and bubbly. Reduce heat to low.

5) Whisk in cream cheese until smooth.

6) Gradually add 1/2 cup of the Gruyere cheese until cheese is melted. Sirt in Chives or Green onions.

7) In bowl combine potatoes, ham and sauce; toss gently to bombine. Transfer to the prepared baking dish.

8) Bake, covered, 1 hour or until potatoes are tender, stir carefully about every 20 minutes.

9) Uncover, and sprinkle with crushed chips and remaining cheese.

10) Bake uncovered for 15 minutes more or untli cheese is melted.

11) Let stand 10 minutes before serving,.