Prep 20 mins
Cook 20 mins
This recipe is an internet find and the delicious flavor surpassed my expectations. Try to use potatoes of equal size if possible for best results.
- 1 1⁄3 lbs potatoes
- 2⁄3 cup chopped onion
- 2 tablespoons butter
- 1 tablespoon flour, plus
- 1 teaspoon flour
- 1⁄4 teaspoon white pepper
- 1 1⁄3 cups water
- 1 chicken bouillon cube
- 1 tablespoon spicy brown mustard, plus
- 1 teaspoon spicy brown mustard
- 2⁄3 teaspoon prepared horseradish
- 3 tablespoons fine dry breadcrumbs
- Butter a 9 x 9 inch baking dish.
- Cook potatoes whole in boiling salted water until tender.
- Drain and let cool.
- Preheat oven to 375°F.
- In the same pan as you boiled the potatoes in, saute onion in butter over medium heat until tender and golden, about 5 minutes.
- Stir in all of the flour and the pepper, mixing well.
- Add the water and the bouillon cube and bring to a boil.
- Boil for one minute, stirring.
- Remove from heat.
- Whisk in all of the mustard and the horseradish.
- Slice the potatoes 1/2 inch thick, and layer them in the baking dish.
- Cover the potatoes with the sauce and sprinkle with the bread crumbs.
- Bake for 15 to 20 minutes, until hot and bubbly.
I've made this recipe twice now for different company, and both times it was enjoyed by all. This one is a keeper. Thankyou FlemishMinx for posting.
Pretty good. I'm a true potato LOVER and I think it's missing something...with 'bulk'. (Like cheese?) Although that wouldn't help the "low-cal health factor". I guess I just expected a more HEARTY potato dish after reading the recipe. I also thought the bread crumbs seemed out of place in this recipe. Maybe if I just used less of them next time. (?) I may try it again with some adjustments.
This came out really nice and was very tasty. I had to cook it an additional 10 minutes because it wasn't very hot and bubbly after 20 minutes. For the mustard, I used recipe #70193. We eat alot of potatoes at our house, so I'm always looking for different ways of cooking them. Thanks!