2 T margarine
1 onion, chopped
2 T flour
2 T of brown mustard
1 3/4 C of milk
1/2 (8 oz.) pkg. cream cheese
1 C Swiss cheese, shredded and divided
1 t chives
11/2 lb. red potatoes cut into thin wedges
1/2 C bagel chips, crushed
1 T of parsley
How to Make It:
Allow the oven temperature to heat up to 350 degrees.
Spray a rectangular baking dish with a non stick cooking spray well on the bottom and sides.
Place the margarine into a saucepan over medium heat and allow the margarine to melt.
Add the onion to the melted margarine and cook 5 minutes, stirring often, until the onion is tender.
Whisk in the flour until moist.
Add the mustard and whisk until well combined.
Pour in the milk and continue cooking over medium heat, stirring often.
Cook 3 minutes or until the sauce is starting to thicken and become bubbly.
Reduce the heat under the pan to low.
Add the cream cheese and whisk until smooth.
Place 1/2 C of the Gruyere cheese into the mixture and stir until the cheese is melted.
Add the chives and whisk to combine.
Place the potatoes into a mixing bowl.
Pour the sauce over the potatoes and toss to coat well.
Spread the potatoes evenly into the prepared baking dish.
Cover the pan and bake 1 hour or until the potatoes are fork tender.
Remove the cover and stir.
Sprinkle the crushed bagel chips over the top of the casserole.
Sprinkle the remaining Gruyere cheese over the chips.
Return, uncovered to the oven, for 15 minutes or until the cheese has completely melted.
Let stand 10 minutes then sprinkle with the parsley just before serving.
Serves: 6
