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TOTAL TIME: Prep: 15 min. Cook: 1 Hour 15 min.
MAKES: 6 servings

Ingredients

  • 1-1/2 cups half-and-half cream
  • 1/2 cup Honey Thyme Mustard
  • 1 tablespoon cornstarch
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 Yukon gold potatoes (approximately 1.5-2 lbs), unpeeled, cut into 1/8-in.-thick slices
  • 1 medium onion, thinly sliced
  • 1/2 cup Swiss cheese or Gruyere cheese, grated
  • HONEY THYME MUSTARD:
  • 1/3 cup Dijon mustard
  • 3 tablespoons honey
  • 1/4 teaspoon crushed dried thyme leaves

Directions

  1. In large saucepan, combine half-and-half, Honey Thyme Mustard, cornstarch, salt and pepper; mix until well blended and cornstarch is dissolved. Stir in potatoes and onion; bring to a boil over medium heat, stirring frequently to coat potatoes.
  2. Pour mixture into well-greased 2-qt. shallow baking dish. Sprinkle top with grated cheese. Bake at 375°, covered, for 1 hour. Uncover; bake 15 minutes longer, until potatoes are tender when pierced with a knife.
  3. HONEY THYME MUSTARD: In a small bowl, whisk together 1/3 cup Dijon mustard, 3 tablespoons honey and 1/4 tsp. crushed dried thyme until well blended. Transfer mixture to airtight container and refrigerate until ready to use. Yield: 6 servings.
Originally published as Honey Mustard Potato Gratin in Taste of Home Cooking School Fall 2015, p15


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Grampen User ID: 8603711 236370
Reviewed Nov. 4, 2015

"My potatoes au gratin always breaks. This recipe is quick and always turns out perfectly. I recommend this to novice cooks and chefs alike."

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