Sunday, May 15, 2005

Creamy Potato Casserole

Creamy Potato Casserole (Adapted from BH&G)

2 tablespoons butter
3/4 cup chopped onion
2 tablespoons all-purpose flour
2 tablespoons Dijon mustard
1 3/4 cups milk
4 ounces cream cheese, cut into cubes
4 ounces shredded Gruyère cheese, divided
salt and fresh ground black pepper
1 tablespoons chopped fresh chives
1 1/2 pounds red potatoes, cut in thin wedges
8 ounces cooked Black Forest ham, coarsely chopped into cubes
1/2 cup coarsely crushed garlic bagel chips

Preheat oven to 350 degrees.

In a medium saucepan, melt butter over medium heat - stir in onion and cook until tender, about 5 minutes. Stir in flour and mustard - cook, stirring, for 1 minute. Whisk in milk - cook, whisking, until slightly thickened and bubbly. Reduce heat to low - add cream cheese and whisk until smooth. Remove from the heat and gradually stir in half of the Gruyère cheese until melted. Stir in chives and season to taste with salt and fresh ground black pepper.

In a large bowl, add potatoes, ham and sauce - toss to completely combine. Pour into a 2 quart baking dish coated with nonstick spray. combine potatoes, ham, and sauce; toss gently to combine. Transfer to prepared baking dish and cover tightly with foil.

Place into the oven and bake until the potatoes are tender, about 1 hour. Remove the cover, gently stir the mixture and sprinkle the top with the crushed chips and remaining Gruyère. Place back into the oven and bake, uncovered, until cheese is melted - about 10 to 15 minutes. Remove from the oven and let stand 10 minutes before serving. Garnish with chopped fresh parsley to serve.

Makes about 6 servings.

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