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Two-Potato Gratin with Maille Mustard
Russet potatoes and sweet potatoes are combined with a decadent béchamel sauce infused with Dijon mustard and whole grain mustard.
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Prep Time
10
minutes
mins
Cook Time
1
hour
hr
15
minutes
mins
Course
Side Dish
Servings
6
Equipment
mandoline
medium skillet
baking dish
Ingredients
US Customary
Metric
1x
2x
3x
▢
2
sweet potatoes
▢
2
russet potatoes
▢
1/2
stick of butter
▢
2
tbsp
flour
▢
2
cups
milk, room temperature
▢
1
tsp
Maille Original Dijon
▢
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
▢
Preheat oven at 350F degrees.
▢
Peel the potatoes and slice them thin. A mandoline will give you uniform slices.
▢
Heat a medium sized skillet over medium and melt your butter.
▢
Sprinkle in your flour, stirring constantly to combine. Allow to cook for several minutes until it begins to smell nutty.
▢
Slowly add in your milk, constantly stirring. Continue to stir until the sauce thickens.
▢
Add both mustards to the sauce, stirring to combine.
▢
Add your seasonings, fresh herbs, and Gruyere cheese.
▢
Butter a baking dish and arrange your potato slices. Pour the sauce over the top.
▢
Top with more Gruyere cheese.
▢
Bake for 45 minutes covered with aluminum foil.
▢
Uncover and bake for another 15-20 minutes or until the top is golden brown and bubbly.
▢
Enjoy!
Notes
I used both
Maille Dijon Mustard
and Maille
Old World Style Mustard
in this recipe.
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@uncomplicatedchef
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#uncomplicatedchef
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