Directions

• In a small saucepan, cook onions in 1 tablespoon butter for 2 minutes
• or until tender. Stir in the cream, mustard and remaining butter.
• Bring to a boil. Reduce hear; simmer, uncovered, for 5 minutes.
• Reduce heat to low; stir in half of the cheese until melted. Remove
• from the heat. In a greased shallow 2-1/2-qt. baking dish, layer a
• third of the potatoes; top with a third of the sauce. Repeat layers
• twice; sprinkle with remaining cheese.
• Bake, uncovered, at 400° for 30 minutes. Cover and bake 25-30
• minutes longer or until potatoes are tender. Let stand for 5 minutes
• before serving.
• Yield: 12 servings.