Potato Gratin with Mustard and Cheddar Cheese
Indulge in the ultimate comfort food with this rich and creamy Potato Gratin with Mustard and Cheddar Cheese, a delightful twist on the classic French gratin. Perfectly layered Russet potatoes are kissed with a velvety blend of heavy cream, whole milk, Dijon mustard, and garlic, infusing every bite with tangy, aromatic goodness. Generous layers of sharp cheddar cheese melt into the tender potatoes, creating a golden, bubbly crust on top. A hint of fresh thyme adds a subtle herbal note, while a quick bake in the oven delivers irresistible texture and warmth. Ideal as a show-stopping side dish or a cozy main course with a fresh green salad, this dish is guaranteed to impress your guests while satisfying every comfort-food craving.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 tablespoons Dijon mustard
- 2 cups (shredded) Sharp cheddar cheese
- 2 cloves (minced) Garlic
- 1 tablespoon (for greasing) Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon (optional, chopped) Fresh thyme
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with unsalted butter, ensuring even coverage to prevent sticking.
Peel the potatoes and slice them into thin, even rounds (about 1/8 inch thick) using a sharp knife or mandoline. Set the slices aside in a bowl of cold water to prevent browning.
In a medium saucepan over medium heat, combine the heavy cream, whole milk, Dijon mustard, and minced garlic. Season with salt, pepper, and fresh thyme if using. Heat the mixture until it begins to simmer, stirring occasionally, then remove from heat.
Drain and pat the potato slices dry with a kitchen towel. Layer one-third of the slices evenly in the prepared baking dish. Sprinkle about one-third of the shredded cheddar cheese evenly over the potatoes.
Pour one-third of the cream mixture over the cheese and potatoes, spreading it evenly. Repeat this layering process two more times, finishing with a layer of cream and cheddar cheese on top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
Allow the gratin to cool for 5-10 minutes before serving to set the layers. Serve warm as a side dish or enjoy as a main course with a crisp green salad.
Nutrition Facts
Calories |
3483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.4 g | 331% | |
| Saturated Fat | 155.9 g | 780% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 782 mg | 261% | |
| Sodium | 4854 mg | 211% | |
| Total Carbohydrate | 173.9 g | 63% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 19.8 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 2039 mg | 157% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4285 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
