Potatoes au Gratin et Moutarde: The Side Dish That Stole the Spotlight

Who says the main course gets all the glory? These Potatoes au Gratin et Moutarde from Alex McCord are here to flip the script. With layers of cheesy, creamy, mustard-kissed potatoes, this dish doesn’t just complement your meal—it competes for center stage. Whether you’re hosting a dinner party or just craving comfort food with a twist, this gratin is your golden ticket to flavor town.

Why You’ll Love This Recipe

This isn’t your average potato casserole. Potatoes au Gratin et Moutarde delivers a punch of flavor with minimal effort. Here’s why it deserves a permanent spot in your recipe rotation:

• Cheesy, creamy, and layered with tender potatoes: Each bite melts in your mouth with rich, velvety texture.
• Simple ingredients for maximum flavor: No fancy techniques or hard-to-find items—just pantry staples with a gourmet finish.
• Perfect for gatherings, potlucks, or weeknight dinners: It scales beautifully and reheats like a dream.
• Mustard adds a subtle tang that elevates the classic gratin: Whole grain mustard brings depth and a hint of sophistication.

Ingredients

To whip up this show-stealing side, you’ll need:

• 5 medium potatoes (Yukon Gold or Russets work best)
• 1 cup beef stock (organic or homemade preferred)
• 3/4 cup half & half (or 2% milk for a lighter version)
• 2 tablespoons whole grain mustard
• 2 cups grated cheddar cheese

Substitution Tips

• Swap cheddar for Gruyère, Fontina, or smoked gouda for a gourmet twist.
• Use vegetable stock instead of beef stock for a vegetarian-friendly option.
• Prefer a smoother tang? Try Dijon mustard in place of whole grain.

Directions

1. Peel and slice potatoes into thin rounds. Use a mandoline slicer for uniform thickness.
2. Steam the slices until just tender. This ensures they finish cooking in the oven without turning mushy.
3. In a bowl, whisk together beef stock, half & half, and mustard until smooth.
4. Lightly grease or spray a baking dish.
5. Layer potatoes and cheese alternately, starting with a layer of potatoes.
6. Pour the mustard sauce evenly over the top.
7. Sprinkle a little extra cheese for good measure.
8. Bake at 400°F for 45 minutes to 1.5 hours, depending on how crispy you want the top.

Serving Tip: This recipe makes 5 servings. To scale up, add one potato per person and adjust the other ingredients proportionally.

Expert Tips

• Use a mandoline slicer for evenly thin potato slices—consistency is key.
• Steam potatoes until just tender; they’ll finish cooking in the oven.
• Let the dish rest for 5–10 minutes before serving to help the layers set.
• For extra flavor, sprinkle paprika or fresh thyme on top before baking.

Variations and Creative Tips

• Swap cheddar for Gruyère, Fontina, or smoked gouda for a more complex flavor.
• Add caramelized onions or roasted garlic between layers for depth.
• Mix in cooked bacon or ham for a heartier, protein-packed side.
• Experiment with Dijon mustard for a smoother, more refined tang.

Serving Suggestions

• Serve alongside roasted chicken, beef tenderloin, or pork chops.
• Add a crisp green salad or steamed veggies for balance.
• Ideal for holiday dinners, brunch buffets, or cozy comfort-food nights.

FAQs

Q: Can I make this ahead of time? A: Yes! Assemble the layers and sauce, cover, and refrigerate. Bake just before serving.

Q: Can I use a different type of cheese? A: Absolutely. Gruyère, Fontina, Swiss, or even a sharp white cheddar all work well.

Q: How do I get a crispier top? A: Bake longer or broil the top for a few minutes at the end. Keep an eye on it to avoid burning.

More Potato Recipies

Looking for more potato inspiration? Check out these delicious recipes:

• Fluffy Mashed Potatoes with a Pinch of Baking Powder
• Idaho Chocolate Potato Cake
• Creamy Loaded Baked Potato Soup

Final Thoughts

Potatoes au Gratin et Moutarde is the ultimate side dish that proves simplicity and flavor can go hand in hand. Whether you’re feeding a crowd or treating yourself, this recipe is guaranteed to get rave reviews at the table. With its creamy layers, tangy mustard twist, and golden cheesy top, it’s not just a side—it’s a statement.

This recipe was originally published in 2015 and continues to be a favorite side dish for holiday dinners and weeknight meals and has been updated in 2025 with new tips and variations.