Potato Gratin With Mustard Food

POTATOES AU GRATIN

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Cover with cold water; cool.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour and salt; cook 1 min. Gradually stir in milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups cheddar; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until melted.

DIJON POTATOES AU GRATIN

Steps:

• 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.

MUSTARD POTATOES AU GRATIN

Steps:

• In a small saucepan, cook onions in 1 tablespoon butter for 2 minutes or until tender. Stir in the cream, mustard and remaining butter. Bring to a boil. Reduce hear; simmer, uncovered, for 5 minutes., Reduce heat to low; stir in half of the cheese until melted. Remove from the heat. In a greased shallow 2-1/2-qt. baking dish, layer a third of the potatoes; top with a third of the sauce. Repeat layers twice; sprinkle with remaining cheese., Bake, uncovered, at 400° for 30 minutes. Cover and bake 25-30 minutes longer or until potatoes are tender. Let stand for 5 minutes before serving.

CREAMY AU GRATIN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
• Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
• In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
• Bake 1 1/2 hours in the preheated oven.

POTATO GRATIN WITH MUSTARD

Steps:

• Preheat oven to 325 degrees. Brush a shallow, oval baking dish (about 12 by 7 inches) with butter.
• In a medium high-sided saucepan, combine sliced potatoes, garlic, and milk, and set over high heat. Bring to a boil, then reduce heat, and let simmer until potatoes just begin to get tender, about 8 minutes.
• Drain potatoes, reserving 1 cup milk. Combine reserved cup of milk with heavy cream. Whisk in mustard. Season well with salt and pepper.
• Layer potatoes in baking dish, sprinkling flour and scattering cheese between each layer but reserving half the cheese for the top. Pour cream mixture over potatoes; the liquid should just come to top of potatoes.
• Scatter remaining cheese over top of gratin; sprinkle with mustard seeds. Bake until potatoes are completely soft when pricked with a fork and the cream has thickened and is just starting to bubble up but is not boiling, about 25 minutes. Turn oven to broil. Adjust oven rack to top setting. Transfer gratin to rack, and broil until top is golden brown, about 3 minutes.

TURNIP, POTATO & MUSTARD GRATIN

Steps:

• Fill a saucepan with 500ml water, the milk, a good pinch of salt and a grinding of black pepper, then bring to the boil. Add the turnips and potatoes and cook for 2 mins. Strain, drain well and pat dry.
• Heat oven to 180C/160C fan/gas 4. Butter a baking dish and rub the sides with garlic to just add a hint of flavour. Mix the cream and mustard in a large bowl, add the potatoes and turnip, mix until well coated and season really well. Layer into the baking dish, flattening the top level. Can be assembled and chilled a day ahead.
• Bake for 30-40 mins or until golden brown and the turnip and potato are cooked through - check with the point of a sharp knife.

POTATOES GRATIN

Steps:

• Preheat the oven to 375 degrees F. In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper. Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly. Let stand for 10 minutes before serving. Garnish with fresh chives.

CABBAGE AND POTATO GRATIN WITH MUSTARD BREAD CRUMBS

Steps:

• Heat oven to 425 degrees. Place bacon in a 12-inch sauté pan over medium heat and cook about 2 minutes. Add onion and sauté, stirring frequently, until bacon is crisp and onion is golden, about 5 minutes. Add potatoes, bay leaf, salt and pepper and sauté, stirring, for 2 minutes. Add cabbage and sauté, stirring frequently until cabbage wilts a bit, about 5 minutes.
• Turn cabbage mixture into a shallow 1 1/2 or 2-quart casserole dish. Pour cream into sauté pan and reduce over high heat, stirring constantly with a wooden spoon until cream is reduced by half, about 2 minutes. Pour cream over cabbage and stir to mix. Cover casserole with foil. Bake 10 minutes.
• Meanwhile, melt butter in a 10-inch skillet over low heat. When it is foamy, add bread crumbs and sauté, stirring constantly with a wooden spoon, until crisp and golden, 5 to 7 minutes. Remove from heat, add garlic, salt, cayenne pepper, mustard and parsley, stirring well to combine. Sprinkle casserole with cheese, then with bread crumbs, and return to oven uncovered. Bake until fragrant and bubbling slightly around edges, about 5 minutes. Serve as a side dish to roast fowl, pork or meaty fish like monk or halibut.

TOURNEDOS OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE WITH CARAMELIZED ONION-POTATO GRATIN

Steps:

• Preheat oven to 400 degrees F. Place bread on a work surface and using a 3-inch cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the croutons with olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.
• Heat olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the steaks to a plate. Remove all but 3 tablespoons of the fat in the pan and return to high heat. Add the mushrooms and cook until golden brown and their liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce over.
• Heat oil in a large saute pan over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of the potatoes. Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.

POTATO GRATIN WITH MUSTARD AND GRUYERE CHEESE

Steps:

• Preheat oven to 400 degrees.
• Butter 13x9x2 inch glass baking dish.
• Overlap 1/3 of potatoes in prepared dish.
• Season generously with salt and pepper.
• Sprinkle with 1/2 teaspoons dillweed and 1 cup cheese.
• Repeat layering twice, using 1/4 cup of potatoes, 1/2 teaspoon dillweed and 1 cup cheese for each layer.
• Whisk cream, stock, and mustard in bowl.
• Pour over potatoes.
• Bake until potatoes are tender and top is crusty and brown (about 1 hour).
• Cool 10 minutes and serve.

POTATO GRATIN WITH MUSTARD AND CHEDDAR CHEESE

Steps:

• Melt butter in heavy large skillet over medium heat. Add breadcrumbs and stir until crumbs are golden brown, about 10 minutes. Cool crumbs (Can be prepared 2 days ahead. Cover and let stand at room temperature.)
• Position rack in center of oven and preheat to 400°F. Butter 15x10x2-inch (4-quart) glass baking dish. Mix thyme, salt and pepper in small bowl. Combine grated cheddar cheese and flour in large bowl; toss to coat cheese. Arrange 1/3 of potatoes over bottom of prepared dish. Sprinkle 1/3 of thyme mixture, then 1/3 of cheese mixture over. Repeat layering of potatoes, thyme mixture and cheese mixture 2 more times. Whisk chicken broth, whipping cream and mustard in medium bowl to blend. Pour broth mixture over potatoes.
• Bake potatoes 30 minutes. Sprinkle buttered crumbs over. Bake until potatoes are tender and top is golden brown, about 1 hour longer. Let stand 15 minutes before serving.

POTATO GRATIN WITH MUSTARD AND CHEDDAR CHEESE

Steps:

• In a large, heavy skillet, melt butter over medium heat.
• Add bread crumbs.
• Stir until golden brown, about 10 minutes.
• Cool.
• Preheat oven to 400^F.
• Place oven rack in the center of the oven.
• Butter a 4 quart glass baking dish.
• In a small bowl, combine the thyme, salt and pepper.
• In a large bowl, combine flour and cheddar cheese.
• Arrange 1/3 of potatoes over bottom of prepared dish.
• Sprinkle with 1/3 thyme mixture.
• Repeat 2 more times.
• Whisk chicken broth, cream and mustard in a medium bowl.
• Pour over potatoes.
• Bake potatoes 30 minutes.
• Sprinkle bread crumbs over potatoes.
• Bake about 1 hour longer, until potatoes are done.
• Let stand 15 minutes.