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Salads & sides

Creamy Potato Casserole

Creamy Potato Casserole recipe
Recipe and Photo by: Better Homes and Gardens
Cream cheese makes this ham and potato casserole extra rich and creamy. And crushed bagel chips become a unique, crunchy topping.
30 min
1 hr 50 min
Serves 6.

What You Need

medium  onion, chopped
Tbsp.  butter
Tbsp.  all-purpose flour
Tbsp.  Dijon-style mustard
cups  milk
1/2 of a
 8-oz. pkg. reduced-fat cream cheese (Neufchtel), cut up
cup  Gruyere cheese, shredded (4 oz.)
Tbsp.  snipped fresh chives or green onions
lb.  Yukon gold or round red potatoes, cut in thin wedges
oz.  sliced cooked Black Forest ham or country ham, coarsely chopped
cup  coarsely crushed bagel chips
 Thyme and/or Italian parsley leaves

Make It

1. Preheat oven to 350 degrees F. Grease a 2-quart rectangular baking dish; set aside.

2. For sauce, in medium saucepan cook onion in hot butter over medium heat 5 minutes or until tender; stirring occasionally. Stir in flour and mustard. Add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat to low. Whisk in Neufchtel cheese until smooth. Gradually add 1/2 cup of the Gruyere cheese until cheese is melted. Stir in chives.

3. In bowl combine potatoes, ham, and sauce; toss gently to combine. Transfer to prepared baking dish.

4. Bake, covered, 1 hour or until potatoes are tender. Uncover; stir carefully. Sprinkle with crushed chips and remaining cheese. Bake, uncovered, 10 to 15 minutes more or until cheese is melted. Let stand, 10 minutes before serving. Sprinkle with herbs. Serves 6.

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