TWO-CHEESE POTATO GRATIN

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Two-Cheese Potato Gratin image

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.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h35m

Yield 12

Number Of Ingredients 8

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)

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.

Nutrition Facts : Calories 330, Carbohydrate 29 g, Cholesterol 55 mg, Fat 2, Fiber 3 g, Protein 12 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 5 g, TransFat 1/2 g

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