Deliver a side sure to have them asking for seconds—this two-cheese potato gratin with Cheddar, Gruyère and just a touch of Dijon mustard for added zip.
cup butter or margarine
cup Gold Medal™ all-purpose flour
tablespoon Dijon mustard
cups thinly sliced (about 1/8 inch) Yukon gold potatoes (about 3 lb)
cups shredded Gruyère cheese (6 oz)
cups shredded Cheddar cheese (6 oz)
Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.
In 2-quart saucepan, melt butter over medium heat. Stir in flour with wire whisk until smooth. Gradually stir in milk. Heat to boiling. Reduce heat to low; cook about 5 minutes, stirring frequently, until sauce is slightly thickened. Stir in mustard and salt.
Place half of the potatoes in baking dish; top with half of the sauce and half of each of the cheeses. Repeat layers.
Bake 50 to 55 minutes or until potatoes are tender and top is golden brown. Let stand 5 to 10 minutes before serving.
Gruyère cheese has a rich, sweet, nutty flavor and melts easily.
Yukon gold potatoes have a yellow-gold color and creamy texture and hold their shape without being waxy.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.