2 lbs. red potatoes, scrubbed
1 c. chopped onion
1/4 c. butter
2 tbsp. all-purpose flour
1/4 tsp. pepper
2 c. chicken broth
2 tbsp. spicy brown mustard
1 tsp. prepared horseradish
1/4 c. dry bread crumbs

Butter a 2-quart oblong baking dish. Cook potatoes in boiling salted water until tender, drain and let cool. Saute onion in butter in saucepan for 10 minutes or until tender and golden. Stir in flour and pepper; then broth.

Bring to a boil, stirring constantly, and boil 1 minute. Remove from heat, whisk in mustard and horseradish. Slice potatoes 1/2 inch thick and layer in baking dish. Cover potatoes with sauce and sprinkle with bread crumbs. Bake in preheated 375 degree oven for 15 to 20 minutes. Makes 6 to 8 servings.