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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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/two-potato-gratin-with-maille-mustard-recipe/