A delightful twist on a classic potato bake, featuring a creamy mustard sauce and a crispy breadcrumb topping.
Preheat your oven to 375°F.
Preheating ensures even cooking and a perfect golden crust.
Boil the potatoes in salted water until tender, then drain and let them cool.
Cooling the potatoes makes them easier to slice without breaking.
In a saucepan, sauté the onion in butter over medium heat until golden.
Stir frequently to prevent the onion from burning.
Stir in the flour and white pepper, cooking for a minute to form a roux.
Cooking the roux removes the raw flour taste.
Gradually add the water and bouillon cube, whisking until smooth and thickened.
Whisk continuously to avoid lumps in the sauce.
Whisk in the mustard, then remove the sauce from heat.
Adding mustard off the heat preserves its flavor.
Slice the cooled potatoes into 1/2-inch thick rounds and layer them in the baking dish.
Arrange the slices evenly for consistent baking.
Pour the sauce over the potatoes, ensuring even coverage.
Use a spatula to spread the sauce if needed.
Sprinkle breadcrumbs over the top.
For extra crunch, mix breadcrumbs with melted butter before sprinkling.
Bake in the preheated oven for 15-20 minutes until hot and bubbly.
Check the dish halfway through to ensure even browning.
Serve warm and enjoy your creamy mustard potato gratin.
Garnish with fresh herbs like parsley for a pop of color.
Continue in our app for the best experience
