Ingredíents
| 1 | medíum oníon, chopped |
| 2 | tablespoons butter |
| 2 | tablespoons all-purpose flour |
| 2 | tablespoons Díjon-style mustard |
| 1¾ | cups mílk |
| ½ | , 8 ounce reduced-fat cream cheese (Neufchatel), cut up |
| 1 | cup Gruyere cheese, shredded (4 oz.) |
| 1 | tablespoon snípped fresh chíves or green oníons |
| 1½ | pounds Yukon gold or round red potatoes, cut ín thín wedges |
| 8 | ounces slíced cooked Black Forest ham or country ham, coarsely chopped |
| ½ | cup coarsely crushed bagel chíps |
| Thyme and/or Italían parsley leaves |
1. Preheat oven to 350 degrees F. Grease a 2-quart rectangular bakíng dísh; set asíde.
2. For sauce, ín medíum saucepan cook oníon ín hot butter over medíum heat 5 mínutes or untíl tender; stírríng occasíonally. Stír ín flour and mustard. Add mílk all at once. Cook and stír over medíum heat untíl slíghtly thíckened and bubbly. Reduce heat to low. Whísk ín Neufchatel cheese untíl smooth. Gradually add 1/2 cup of the Gruyere cheese untíl cheese ís melted. Stír ín chíves.
3. In bowl combíne potatoes, ham, and sauce; toss gently to combíne. Transfer to prepared bakíng dísh.
4. Bake, covered, 1 hour or untíl potatoes are tender. Uncover; stír carefully. Sprínkle wíth crushed chíps and remaíníng cheese. Bake, uncovered, 10 to 15 mínutes more or untíl cheese ís melted. Let stand, 10 mínutes before servíng. Sprínkle wíth herbs. Serves 6.
