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
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
-
Step1Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.
-
Step2In 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.
-
Step3Place half of the potatoes in baking dish; top with half of the sauce and half of each of the cheeses. Repeat layers.
-
Step4Bake 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
2Tips from the Betty Crocker Kitchens
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