Potato: Mustard Cheese Gratin
by Lishka DeVoss

YIELD 2 servings

Add some sautéed veggies and onions to the center to make it more of a main-course.

INGREDIENTS

INDIVIDUALLY (ready to use):
1.25 pounds russet potatoes, peeled and sliced about 1/8-inch thin
2 ounces (1 cup) grated sharp cheddar cheese

GLASS MEASURING CUP (mixed together):
1/2 cup veggie stock
1/2 cup heavy cream
1 tbsp Dijon mustard
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp fresh thyme leaves (or 1/4 teaspoon dried thyme)

PREPARATION

1. Heat oven to 400ºF. Butter two 6x6x2-inch casserole dishes.

2. Layer a quarter of the potatoes in each dish. Then sprinkle on a quarter of the cheese and pour in a quarter of the GLASS MEASURING CUP in each. Add some veggies now if using.

3. Repeat with the remaining potatoes, cheese and GLASS MEASURING CUP.

4. Cover each dish with foil and bake for 30 minutes.

5. Remove foil and continue baking for an additional 45 minutes or so until potatoes are tender and top is browned.

Updated 2021-02-06

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