Jill offered me this recipe of hers several years ago when I was putting together an Oktoberfest menu for dinner club, and it’s a perfect warm side for a cool autumn evening. 

2 lbs. red potatoes
1 C chopped onion
1/4 C butter
2 T flour
2 C chicken Broth
2 T spicy brown mustard
1 t horseradish
1/4 C dry bread crumbs

• Cook potatoes in salted water until tender. Drain and cool.
• Pre-heat oven to 375.  In sauce pan, saute onion in butter for 10 minutes.  Stir in flour and pepper, then broth. Stirring, bring to a boil and boil 1 minutes.  Remove from heat and whisk in mustard and horseradish.
• Slice potatoes 1/2″ thick.  Layer in buttered 2 qt. oblong baking dish. Cover with sauce and sprinkle on bread crumbs.
• Bake for 20 minutes until hot and bubbly.

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