Creamy Potato and Ham Casserole

31 Dec

1 medium onion, chopped

2 TBSP butter

2 TBSP flour

2 TBSP Dijon mustard

1- 3/4 cups milk

1/2 of an 8 oz package cream cheese. diced

1 TBSP minced fresh chives

1-1/2 pounds Yukon gold potatoes sliced thin

8  ounces sliced Black Forest ham, coarsely chopped

1/2 cup coarsely crushed bagel chips

Preheat oven to 350

grease a 2-quart casserole; set aside.  In a medium saucepan over medium heat; melt butter, add onion for 5 to 7 minutes or until tender. Stir in flour and mustard. gradually stir in milk. Cook and stir until slightly thick. Reduce heat to low. Whisk in cream cheese until smooth. Stir in 1/2 cup of Gruyere cheese until melted. Stir in chives.

In a large bowl, combine potatoes, ham and sauce. Pour into casserole dish

Bake, covered, about 1 hour or until potatoes are tender. Stir gently. Sprinkle with crushed begal chips and remaining 1/2 cup gruyere cheese. Bake, uncovered for 10 minutes. Let stand for 10 minutes

Serves 6

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