This Baked Red Potatoes with cheese recipe is a unique twist on the traditional au gratin. Cream cheese and Gruyère update the old classic. Simple to prepare, this recipe is a great side dish to a holiday ham dinner.
2 Tbsp butter
1 onion, chopped
2 Tbsp flour
2 Tbsp of brown mustard
1 3/4 cup of milk
1/2 (8 oz.) pkg. cream cheese
1 cup Swiss cheese, shredded and divided (Gruyère)
1 tsp chives
11/2 lb. red potatoes cut into thin wedges
1/2 cup bagel chips, crushed
1 Tbsp of parsley
Preheat the oven to 350F degrees.
Coat a baking dish with non-stick cooking spray.
Melt butter over medium heat in a saucepan.
Sauté the onion in the melted butter for 5 minutes.
Whisk in flour until moist.
Mix in the mustard. Blend well.
Add the milk, stirring constantly, and continue cooking over medium heat for about 3 minutes until the sauce thickens and bubbles.
Reduce heat to low and add cream cheese. Blend until smooth.
Stir in 1/2 cup of the Gruyère cheese until melted.
Mix in the chives and remove from heat.
Stir in the potatoes and coat well.
Spread the mixture into the baking dish.
Cover and bake for an hour (potatoes should be fork tender).
Remove cover and stir.
Sprinkle crushed bagel chips over the casserole.
Add remaining cheese to the top.
Return to oven uncovered. Bake until cheese is melted (about 15 minutes).
Let stand for 10 minutes, then garnish with parsley before serving.