Two-Cheese Potato Gratin

Two-Cheese Potato Gratin

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.

Prep Time



Total Time






cup butter or margarine
cup Gold Medal® all-purpose flour
cups milk
tablespoon Dijon mustard
teaspoon salt
cups thinly sliced (about 1/8 inch) Yukon gold potatoes (about 3 lb)
1 1/2
cups shredded Gruyère cheese (6 oz)
1 1/2
cups shredded Cheddar cheese (6 oz)
  1. Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.
  2. 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.
  3. Place half of the potatoes in baking dish; top with half of the sauce and half of each of the cheeses. Repeat layers.
  4. Bake 50 to 55 minutes or until potatoes are tender and top is golden brown. Let stand 5 to 10 minutes before serving.
Makes 12 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Gruyère cheese has a rich, sweet, nutty flavor and melts easily.
Did You Know?
Yukon gold potatoes have a yellow-gold color and creamy texture and hold their shape without being waxy.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 170),
  • Total Fat 18g
    • (Saturated Fat 11g,
    • Trans Fat 1/2g),
  • Cholesterol 55mg;
  • Sodium 350mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 3g,
    • Sugars 5g),
  • Protein 12g;
Percent Daily Value*:
    • 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;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.