Dijon Potatoes Au Gratin

4.3
(4) 2 Reviews
Prep Time
20
min.
Total Time
1
hr.
15
min.
Servings

6 servings

Dijon mustard, basil and Swiss cheese add extra flavor to this classic creamy potato casserole. Serve with any meat entrée for a delicious side dish.

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What You Need

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Make It

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  • Preheat oven to 400°F. Cook and stir shallots in 1 Tbsp. of the margarine in medium saucepan on medium heat until tender. Add half-and-half, mustard and remaining 1 Tbsp. margarine; cook 5 min., stirring frequently. Reduce heat to low. Add 1/2 cup of the cheese and the basil; cook until cheese is completely melted, stirring frequently.
  • Layer potatoes and cream sauce alternately in greased 2-qt. round casserole dish; sprinkle with remaining 1/2 cup cheese. Cover with foil.
  • Bake 45 to 55 min. or until potatoes are tender.

Round Out The Meal

Try serving this potato side dish with a crisp, mixed green salad or vegetable and a serving of cooked lean fish, meat or poultry.

Special Extra

Garnish with additional fresh basil just before serving.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 270
% Daily Value
Total fat 15g
Saturated fat 7g
Cholesterol 35mg
Sodium 230mg
Carbohydrate 26g
Dietary fiber 2g
Sugars 4g
Protein 9g
   
Vitamin A 15 %DV
Vitamin C 25 %DV
Calcium 25 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • AdamStarzynski | Mon, Nov 29 2010 3:11 PM

  • Cinderbella | Wed, Sep 2 2009 11:59 AM

    I tweaked this recipe to make a one-pot meal and included sauteed onions and bite-sized pork ribs, and added more half and half and cheese. This had a great taste but the cream looked curdled and not appealing.....but the taste was fine so to me, that's what mattered most!

  • sysadler | Thu, Oct 4 2007 11:26 AM

    This was so good I think I will take it to a Thanksgiving dinner!

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