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Two-Cheese Potato Gratin

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Betty Crocker Kitchens
Updated Sep 30, 2009
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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.

Two-Cheese Potato Gratin

  • Prep Time 30 min
  • Total 1 hr 35 min
  • Servings 12
  • Ingredients 8
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Ingredients

  • 1/2 cup butter or margarine
  • 1/2 cup Gold Medal™ all-purpose flour
  • 3 cups milk
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 10 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)
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.
  • Step 
    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.
  • Step 
    3
    Place half of the potatoes in baking dish; top with half of the sauce and half of each of the cheeses. Repeat layers.
  • Step 
    4
    Bake 50 to 55 minutes or until potatoes are tender and top is golden brown. Let stand 5 to 10 minutes before serving.

Nutrition

330 Calories
18g Total Fat
12g Protein
29g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
170
Total Fat
18g
28%
Saturated Fat
11g
57%
Trans Fat
1/2g
Cholesterol
55mg
19%
Sodium
350mg
15%
Potassium
820mg
24%
Total Carbohydrate
29g
10%
Dietary Fiber
3g
13%
Sugars
5g
Protein
12g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
30%
30%
Iron
15%
15%
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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