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Side Dish Sunday: German Potato Bake

This Week: German Potato Bake

  • 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.

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