TWO-CHEESE POTATO GRATIN

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 By Betty Crocker Kitchens

Time 1h35m

Yield 12

Number Of Ingredients 8

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 (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