December 10, 2016
Dinner, Side Dishes, Vegetables,
Onions, Potatoes , German, Fall/Autumn, Oven Bake, Skillet, Stove Top, Gluten-Free, Make it from scratch more
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"This recipe is attributed to Janie Gardner and came out of a really old cookbook called "100th Anniversary Cookbook". We enjoy this with grilled beef or sausages."
Cook the potatoes, covered, in boiling water to cover for 20 minutes or until tender; drain and let cool slightly. Cut the potatoes into 1/2 inch thick slices; layer slices in a greased 2 quart baking dish. Set aside.
Saute the onion in butter in a large skillet until tender; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the broth; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
Remove from heat, and stir in the mustard, horseradish, and pepper.
Pour the sauce over the potato slices; sprinkle with breadcrumbs. Bake, uncovered, at 375° for 20 minutes or until thoroughly heated.
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