Administrativia

• 2 lbs. red potatoes, scrubbed
• 1 cup chopped onion
• 1/4 cup butter
• 2 tablespoons flour
• 1 teaspoon horseradish
• 2 cups chicken bouillon
• 2 tablespoons spicy brown mustard
• 1/4 cup dry bread crumbs
• Salt & pepper

Butter 2 quart casserole dish. In a 3 quart saucepan cook potatoes in boiling salt water until tender. Drain and let cool.

Preheat oven to 375° F.

In same saucepan, saute onion in butter 10 minutes until tender and golden. Stir in flour, salt and pepper, then bouillon. Continue stirring and bring to a boil -- let boil for about 1 minute. Remove and whisk in mustard and horseradish.

Slice potatoes 1/2" thick. Layer in casserole dish. Cover with sauce and sprinkle with crumbs.

Bake 15 - 20 minutes until hot and bubbly.