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Two-Cheese Potato Gratin




Source of Recipe


Betty Crocker Annual Recipes 2008






Recipe Introduction


This is a great tasting potato dish. A nice change from the regular scalloped potatoes. Not for the person that is on a diet.





List of 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 Yukon gold potatoes (about 3 pounds)
  
• 1 1/2 cups shredded Gruyere cheese, (6 ounces)
  
• 1 1/2 cups shredded Gruyere cheese, (6 ounces)
  






Instructions



1. Heat oven to 350°. Grease 13x9-inch (3 quart) glass baking dish with shortening or cooking spray.
   
2. 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.
   
3. Place half of the potatoes in baking dish; top with half of the sauce and half of each of the cheeses. Repeat layers.
   
4. Bake at 350° for 50 to 55 minutes or until potatoes are tender and top is golden brown. Let stand 5
   to 10 minutes before serving.
   
   






Final Comments


Serves 12