Cheesy Potato Gratin with Mustard Heat recipe

Name: Cheesy Potato Gratin with Mustard Heat
Total time: 80 min
Yield: 4 servings
Cuisine: French
Ingredients: 900g Potatoes; 500ml Whole Milk; 180g Cheddar Cheese; 25g Butter; 2 cloves Garlic; 1 medium Onion; 1 tbsp Olive Oil; 2 tsp English Mustard; 1 tsp Salt; 1/2 tsp Black Pepper

Thinly sliced potatoes are baked in a rich, creamy cheese sauce with gentle mustard warmth, then finished until deeply golden. It is comforting, savoury and ideal as a hearty side or a simple vegetarian main.

80 min · Medium · French Jump to method

Ingredients

4 servings

900g Potatoes
500ml Whole Milk
180g Cheddar Cheese
25g Butter
2 cloves Garlic
1 medium Onion
1 tbsp Olive Oil
2 tsp English Mustard
1 tsp Salt
1/2 tsp Black Pepper

Nutrition	Per serving
Calories	515 kcal
Protein	19 g
Carbohydrates	41 g
Fat	30 g
Saturated fat	17 g
Fibre	4.4 g
Sugar	8.5 g
Sodium	700 mg

Why this works

Comforting and filling, but relatively high in saturated fat and sodium due to the cheese, butter and added salt.

Potassium from potatoes. Potatoes contribute potassium, which supports normal blood pressure and muscle function.

Calcium and protein. Cheddar and milk provide calcium and protein, supporting bone health and satiety.

Sodium and saturated fat concern. The cheese, butter and added salt make this a less heart-friendly dish if eaten frequently.

Method

Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4). Grease a medium baking dish with a little butter.
Peel the potatoes and slice them very thinly. Finely slice the onion and crush the garlic.
Heat the olive oil and butter in a pan over a medium heat. Add the onion and cook until soft, then add the garlic and cook for 1 minute.
Stir in the mustard and milk, then warm gently without boiling. Season with salt and black pepper if using.
Layer half the potatoes in the baking dish, then spoon over some of the onion-mustard sauce and scatter over a little grated cheese. Repeat with the remaining potatoes, sauce and cheese.
Cover with foil and bake for 45 minutes, then remove the foil and bake for another 20–25 minutes until the potatoes are tender and the top is bubbling and golden.
Leave to rest for 10 minutes before serving so the gratin slices neatly.

Prefer the classic version? Cheddar and Onion Potato Bake

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