TWO-POTATO GRATIN
This comforting French-style side dish is a casserole of two types of potatoes baked in a rich, cheesy white sauce.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Spray 2-quart casserole dish with cooking spray.
- In 1-quart saucepan, melt butter over medium heat. Stir in flour; cook 1 minute. Gradually add milk, stirring constantly with whisk. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Stir in mustard, salt and pepper. Remove from heat; stir in cheeses until melted.
- Layer half of the potatoes in casserole; pour half of the sauce over potatoes. Repeat layers once.
- Cover; bake 30 minutes. Uncover; bake 30 minutes longer or until potatoes are tender and top is golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 280, Carbohydrate 29 g, Fat 1, Fiber 3 g, Protein 10 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 340 mg
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Frederick Mthembi
[email protected]This gratin was a bit too bland for my taste. I would probably add more spices next time.
24live news
[email protected]I followed the recipe exactly and the gratin turned out perfectly. It was creamy, cheesy, and had a crispy top. I would definitely make this again.
Major L
[email protected]This gratin was easy to make and it turned out really well. The potatoes were cooked perfectly and the cheese sauce was flavorful. I would definitely make this again.
Khalid Balod
[email protected]This gratin was delicious, but it was a bit too rich for my taste. I would probably use less heavy cream next time.
Arshad ullah
[email protected]I made this gratin for a potluck and it was a huge hit. Everyone loved it. I would definitely make this again.
Yungtec Africanus
[email protected]This gratin was a bit time-consuming to make, but it was worth it. The potatoes were cooked perfectly and the cheese sauce was rich and flavorful. I would definitely make this again for a special occasion.
Onyeajam Precious
[email protected]I was a little skeptical about this recipe because I'm not a huge fan of heavy cream, but I was pleasantly surprised. The gratin was creamy and flavorful, but it wasn't too heavy. I would definitely make this again.
niloy barmon
[email protected]This gratin was easy to make and it turned out so delicious. I used a combination of sharp cheddar and Gruyère cheese, and it was the perfect combination. The potatoes were creamy and the cheese was melty and gooey. I will definitely be making this a
Flappy
[email protected]I'm not a huge fan of potatoes, but I loved this gratin. The potatoes were cooked perfectly and the cheese sauce was amazing. I would definitely make this again.
Victor Nyaega
[email protected]I had some leftover mashed potatoes, so I decided to try this recipe. It was a great way to use up my leftovers and it turned out really well. The gratin was creamy and cheesy, and the crispy top was a nice touch.
khaleepha Aliyu
[email protected]I've made this gratin several times now and it's always a crowd-pleaser. The potatoes are cooked to perfection and the cheese sauce is rich and flavorful. I highly recommend this recipe.
Monique Saidla
[email protected]This potato gratin was a hit with my family! It was creamy, cheesy, and had a crispy top. I followed the recipe exactly and it turned out perfectly. I would definitely make this again.