Total Calories: 407
Butter a 2-quart oblong baking dish. In a 3-quart saucepan, cook potatoes in boiling salted water until tender. Drain and let cool.
Preheat oven to 375°. In the same saucepan over medium heat, saute onion in butter for 10 minutes or until tender and golden. Stir in flour and pepper, then broth or bouillon. Stirring, bring to a boil and boil for 1 minute. Remove from heat. Whisk in mustard and horseradish.
Slice potatoes 1/2 inch thick. Layer in baking dish. Cover potatoes with sauce and sprinkle with bread crumbs. Bake for 15 to 20 minutes or until hot and bubbly.
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