Potato Gratin With Mustard And Cheddar Cheese Recipes

Steps:

• Heat oven to 350ºF.
• Melt butter in medium saucepan on medium heat. Add flour and mustard; stir. Cook 1 min., stirring constantly. Gradually stir in 2% milk, then evaporated milk; cook 3 to 5 min. or until thickened, stirring constantly. Add 1-1/2 cups cheese; cook and stir 2 to 3 min. or until melted.
• Layer potatoes, onions and cheese sauce in 12 (1-cup) baking dishes sprayed with cooking spray; place on rimmed baking sheet. Cover.
• Bake 1-1/4 hours or until potatoes are tender. Sprinkle with remaining cheese; bake 5 min. or until melted.

Steps:

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

Steps:

• Heat oven to 350°F. Spray 3-quart glass baking dish with cooking spray.
• In 2-quart saucepan, melt butter over medium heat. Cook and stir garlic in butter 1 minute. Stir in flour with whisk until smooth. Gradually add half-and-half and cream. Heat to boiling. Reduce heat to low; cook about 5 minutes, stirring frequently, until sauce is slightly thick. Stir in salt, pepper and nutmeg. Slice potatoes into 1/8-inch-thick slices.
• In large bowl, toss potatoes with cream sauce. Layer half of the potatoes in baking dish; top with green onions. Sprinkle with half each of the Cheddar and Parmesan cheeses. Repeat layers, using up potatoes and cheese.
• Bake 55 to 65 minutes or until potatoes are tender and top is golden brown. Let stand 5 to 10 minutes before serving. Cover and refrigerate any remaining potatoes.

Steps:

• Preheat oven to 375 degrees. Rub a 2-quart baking dish with garlic, then lightly butter. Layer potatoes in dish, overlapping slightly.
• In a medium saucepan, combine cream, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and pinch of nutmeg; bring to a simmer. Pour enough cream mixture into dish to just cover potatoes; cover dish with foil. Bake until potatoes are tender when pierced with a paring knife, 40 to 45 minutes. Remove foil and continue to bake until top of gratin is golden, 35 to 40 minutes. Let rest 15 minutes before serving.

Steps:

• Preheat oven to 325 degrees. Brush a shallow, oval baking dish (about 12 by 7 inches) with butter.
• In a medium high-sided saucepan, combine sliced potatoes, garlic, and milk, and set over high heat. Bring to a boil, then reduce heat, and let simmer until potatoes just begin to get tender, about 8 minutes.
• Drain potatoes, reserving 1 cup milk. Combine reserved cup of milk with heavy cream. Whisk in mustard. Season well with salt and pepper.
• Layer potatoes in baking dish, sprinkling flour and scattering cheese between each layer but reserving half the cheese for the top. Pour cream mixture over potatoes; the liquid should just come to top of potatoes.
• Scatter remaining cheese over top of gratin; sprinkle with mustard seeds. Bake until potatoes are completely soft when pricked with a fork and the cream has thickened and is just starting to bubble up but is not boiling, about 25 minutes. Turn oven to broil. Adjust oven rack to top setting. Transfer gratin to rack, and broil until top is golden brown, about 3 minutes.

Steps:

• In a large, heavy skillet, melt butter over medium heat.
• Add bread crumbs.
• Stir until golden brown, about 10 minutes.
• Cool.
• Preheat oven to 400^F.
• Place oven rack in the center of the oven.
• Butter a 4 quart glass baking dish.
• In a small bowl, combine the thyme, salt and pepper.
• In a large bowl, combine flour and cheddar cheese.
• Arrange 1/3 of potatoes over bottom of prepared dish.
• Sprinkle with 1/3 thyme mixture.
• Repeat 2 more times.
• Whisk chicken broth, cream and mustard in a medium bowl.
• Pour over potatoes.
• Bake potatoes 30 minutes.
• Sprinkle bread crumbs over potatoes.
• Bake about 1 hour longer, until potatoes are done.
• Let stand 15 minutes.

Steps:

• In a small saucepan, cook onions in 1 tablespoon butter for 2 minutes or until tender. Stir in the cream, mustard and remaining butter. Bring to a boil. Reduce hear; simmer, uncovered, for 5 minutes., Reduce heat to low; stir in half of the cheese until melted. Remove from the heat. In a greased shallow 2-1/2-qt. baking dish, layer a third of the potatoes; top with a third of the sauce. Repeat layers twice; sprinkle with remaining cheese., Bake, uncovered, at 400° for 30 minutes. Cover and bake 25-30 minutes longer or until potatoes are tender. Let stand for 5 minutes before serving.