Makes 6 servings
- 1-1/2 cups half-and-half
- 1/2 cup Honey Thyme Mustard
- 1 Tablespoon cornstarch
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 medium boiling potatoes, unpeeled, cut in 1/8-inch thick slices
- 1 medium onion, thinly sliced
- 1/2 cup Swiss or Gruyere cheese, grated
In large saucepan, combine half & half, Honey Thyme Mustard, cornstarch, salt and pepper; mix until well blended and cornstarch is dissolved. Stir potatoes and onion into cream mixture; bring to a boil over medium heat, stirring frequently to coat potatoes. Pour potatoes and cream into well-greased 2 quart shallow baking dish. Sprinkle top with grated cheese. Bake at 375°F, 1 hour and 15 minutes, until potatoes are tender when pierced with a knife.
Honey Thyme Mustard
Makes 1-1/2 cups
- 1 cup Dijon mustard
- 1/2 cup honey
- 1 teaspoon crushed dried thyme leaves
Whisk together all ingredients in small bowl until well blended. Transfer mixture to airtight container and refrigerate until ready to use.
Recipe courtesy of The National Honey Board.