Serves: 6
Total Calories: 407

2 pounds red potatoes scrubbed
1 cup onion chopped
1/4 cup butter
2 tablespoons flour
1/4 teaspoon black pepper
2 cups chicken broth or bouillon
2 tablespoons brown mustard
1 teaspoon horseradish prepared
1/4 cup bread crumbs fine dry

Butter a 2-quart oblong baking dish. In a 3-quart saucepan, cook potatoes in boiling salted water until tender. Drain and let cool.

Preheat oven to 375°. In the same saucepan over medium heat, saute onion in butter for 10 minutes or until tender and golden. Stir in flour and pepper, then broth or bouillon. Stirring, bring to a boil and boil for 1 minute. Remove from heat. Whisk in mustard and horseradish.

Slice potatoes 1/2 inch thick. Layer in baking dish. Cover potatoes with sauce and sprinkle with bread crumbs. Bake for 15 to 20 minutes or until hot and bubbly.

Nutritional Facts:

Serves: 6
Total Calories: 407
Calories from Fat: 83

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