Two-Potato Gratin with Maille Mustard Recipe

Introduction

This Two-Potato Gratin with Maille Mustard is a creamy and flavorful twist on a classic comfort dish. Combining sweet and russet potatoes with a rich mustard-infused cheese sauce makes it a perfect side for any meal. Easy to prepare and wonderfully cheesy, it’s sure to impress.

Ingredients

• 2 sweet potatoes
• 2 russet potatoes
• 1/2 stick of butter
• 2 tbsp flour
• 2 cups milk, room temperature
• 1 tsp Maille Original Dijon mustard
• 1 tsp Maille Old World Style Mustard
• 1 cup Gruyere cheese, grated, plus extra for topping
• 1 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 1 tbsp salt
• 1 tsp freshly cracked black pepper
• Pinch of nutmeg

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Peel the sweet and russet potatoes, then slice them thinly using a mandoline or a sharp knife for even thickness.
3. Step 3: In a medium skillet over medium heat, melt the butter completely.
4. Step 4: Sprinkle the flour into the melted butter, stirring constantly to combine. Cook for several minutes until it develops a nutty aroma.
5. Step 5: Gradually add the room temperature milk while stirring continuously. Keep stirring until the sauce thickens to a creamy consistency.
6. Step 6: Stir in both mustards, mixing well to incorporate their flavors into the sauce.
7. Step 7: Add the salt, black pepper, nutmeg, fresh thyme, rosemary, and 1 cup of grated Gruyere cheese. Stir until the cheese melts smoothly into the sauce.
8. Step 8: Butter a baking dish, then layer the sliced potatoes evenly. Pour the mustard cheese sauce over the potatoes, making sure they are well coated.
9. Step 9: Sprinkle extra Gruyere cheese on top for a golden, bubbly crust.
10. Step 10: Cover the dish with aluminum foil and bake for 45 minutes.
11. Step 11: Remove the foil and continue baking for another 15-20 minutes, until the top is golden brown and bubbly.
12. Step 12: Let the gratin rest a few minutes before serving. Enjoy this rich and savory dish!

Tips & Variations

• Use a mandoline slicer for perfectly even potato slices to ensure uniform cooking.
• Swap Gruyere for sharp cheddar or fontina for a different cheese flavor.
• Add cooked bacon bits or caramelized onions between layers for extra flavor.
• Fresh herbs like thyme and rosemary can be adjusted according to your preference or replaced with sage or parsley.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (165°C) until warmed through to preserve the creamy texture. Avoid using a microwave to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gratin ahead of time?

Yes, you can assemble the gratin and refrigerate it covered for up to 24 hours before baking. Just bring it to room temperature before putting it in the oven and extend the baking time slightly if needed.

What if I don’t have Maille mustards?

You can substitute with any good-quality Dijon and whole grain mustard you have on hand. The mustards add a distinct tangy flavor that complements the cheese sauce beautifully.

Two-Potato Gratin with Maille Mustard Recipe

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4.8 from 111 reviews

This Two-Potato Gratin with Maille Mustard is a creamy, savory casserole featuring thinly sliced sweet and russet potatoes baked in a luscious cheese sauce enhanced with Dijon and Old World Style Maille mustards. The combination of Gruyere cheese, fresh herbs, and a nutty béchamel sauce creates a rich and comforting side dish perfect for cozy dinners or special occasions.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 2 sweet potatoes
• 2 russet potatoes

Sauce

• 1/2 stick of butter (4 tablespoons)
• 2 tablespoons all-purpose flour
• 2 cups milk, room temperature
• 1 teaspoon Maille Original Dijon mustard
• 1 teaspoon Maille Old World Style mustard
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 tablespoon salt
• 1 teaspoon freshly cracked black pepper
• Pinch of nutmeg

Cheese and Topping

• 1 cup Gruyere cheese, grated
• Additional Gruyere cheese for topping (about 1/2 cup)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the gratin.
2. Prepare Potatoes: Peel the sweet potatoes and russet potatoes, then slice them thinly using a mandoline to ensure uniform thickness for even cooking.
3. Melt Butter: Heat a medium-sized skillet over medium heat and melt the butter completely.
4. Create Roux: Sprinkle the flour into the melted butter, stirring constantly. Cook for several minutes until the mixture smells nutty, indicating the flour is cooked through.
5. Add Milk: Slowly pour in the room temperature milk while constantly stirring to avoid lumps. Continue stirring until the sauce thickens to a creamy consistency.
6. Incorporate Mustards: Stir in both the Maille Original Dijon mustard and the Maille Old World Style mustard to infuse the sauce with rich, tangy flavors.
7. Season and Add Cheese: Add the fresh thyme, rosemary, salt, freshly cracked black pepper, and a pinch of nutmeg. Stir in 1 cup of grated Gruyere cheese until melted and combined.
8. Assemble the Gratin: Butter a baking dish to prevent sticking. Layer the potato slices evenly in the dish, then pour the cheese-mustard sauce over the potatoes, spreading it out evenly.
9. Add Topping: Sprinkle additional grated Gruyere cheese evenly over the top to create a golden crust when baked.
10. Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes to cook the potatoes through.
11. Uncover and Brown: Remove the foil and continue baking for an additional 15-20 minutes until the top is golden brown and bubbly.
12. Serve: Remove from the oven and enjoy this creamy, cheesy Two-Potato Gratin while warm.

Notes

• Using a mandoline slicer ensures uniform potato slices which cook evenly.
• Be careful not to overcook the roux; it should smell nutty but not brown.
• Room temperature milk helps prevent lumps in the sauce.
• You can substitute fresh herbs with 1 teaspoon each dried thyme and rosemary if fresh are not available.
• Allow the gratin to rest for 5-10 minutes after baking for easier slicing.

Keywords: potato gratin, two-potato gratin, Maille mustard recipe, cheesy potato bake, sweet potato gratin, russet potato casserole, French side dish, baked potato gratin