Two-potato gratin with Maille Mustard
Prep Time: 10 Minutes
Cook time: 1 Hour 15 Minutes
Serves: 6
Ingredients
- 2 Sweet potatoes
- 2 Russet potatoes
- ½ Stick of butter
- 2 tbs (16 g) Flour
- 2 cups (480 ml) Milk, room temperature
- 1 tsp (5 g) Maille Dijon Original Mustard
- 1 tsp (5 g) Maille Old Style Mustard
- 1 cup (120 g) Gruyere cheese, grated, plus extra for topping
- 1 tsp (1 g) Fresh thyme, chopped
- 1 tsp (1 g) Fresh rosemary, chopped
- 1 tbs (15 g) Salt
- 1 tsp (5 g) Freshly cracked black pepper
- Pinch of nutmeg
Preparation
- Preheat the oven at 350°F.
- Peel the potatoes and slice them thin. A mandolin will give you uniform slices.
- Heat a medium sized skillet over medium and melt the butter.
- Sprinkle in flour, stirring constantly to combine. Allow to cook for several minutes until it begins to smell nutty.
- Slowly add in milk, constantly stirring. Continue to stir until the sauce thickens.
- Add both mustards to the sauce, stirring to combine.
- Add seasonings, fresh herbs, and Gruyere cheese.
- Butter a baking dish and arrange the 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.
