CREAMY BLACK FOREST POTATO CASSEROLE~ROBYNNE

Creamy Black Forest Potato Casserole~Robynne image

Provided by Robynne Glenn

Time 1h50m

Number Of Ingredients 12

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1 medium onion, chopped
2 Tbsp butter
2 Tbsp all purpose flour
2 Tbsp dijon mustard or 1 1/2 tablespoons prepared yellow mustard
1 3/4 c milk
4 oz cream cheese, cut up
2 c gruyere cheese, shredded (i have substituted swiss cheese)
1 Tbsp snipped fresh chives or sliced green onions
1 1/2 lb yukon gold potatoes or round red potatoes, cut into thin wedges
10 oz sliced black forest ham or country ham, coarsely chopped
1/2 c garlic flavored bagel chips, coarsely crushed
*i whisk in approx. 1/8 teaspoon garlic salt, pinch each of ground thyme and white pepper to sauce

Steps:

1. Preheat oven to 350 F. degrees. Grease a 2-quart rectangular baking dish; set aside.
2. For sauce, in a medium saucepan, cook onion in hot butter over medium heat for 4 to 5 minutes or until tender. Stir in flour and mustard. Gradually stir in milk. Cook and stir until mixture is slightly thickened and bubbly. Reduce heat to low. Whisk in cream cheese until smooth (this is where i add in additional seasoning). Stir in half of the Gruyere cheese until melted. Stir in chives.
3. In a large bowl, combine potatoes, ham, and sauce. Transfer mixture to the prepared baking dish.
4. Bake, covered, about 1 hour or until potatoes are tender. Stir gently. Sprinkle with crushed bagel chips and the remaining Gruyere cheese. Bake uncovered for 10 to 15 minutes more or until cheese is melted. Let stand for 10 minutes before serving.