Mustard Potatoes Au Gratin

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  • 1/3 finely chopped green onions
  • 3 tablespoons butter or margarine, divided
  • 2 cups whipping cream
  • 1/3 cup Dijon mustard
  • Salt and pepper
  • 2 cups (8 ounces) shredded Gruyere cheese, divided
  • 8 medium potatoes, peeled and thinly sliced
  • 2 teaspoons of mustard seed


  1. Preheat oven to 400°F.
  2. In a small saucepan, cook onions in 1 tablespoon of butter for two minutes or until tender. Stir in the cream, mustard and remaining butter, add salt and pepper to taste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  3. Reduce heat to low; stir in half of the cheese until melted. Remove from the heat. In a greased shallow 2-1/2 quart baking dish, layer a third of the potatoes; top with a third of the sauce. Repeat layers twice; sprinkle with remaining cheese. Top with mustard seed.
  4. Bake uncovered for 30 minutes. Cover and bake 25-30 minute longer or until potatoes are tender. Let stand for 5 minutes before serving.