Scalloped Potatoes with Whole Seed Mustard
Ingredients
4 russet potatoes (about 2 pounds), scrubbed and sliced ¼-inch thick
1 white onion, peeled and sliced into 1/8-inch rings
3 tablespoons butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups whole milk
2 ½ cups grated Gruyere cheese, divided (may substitute Swiss, sharp white cheddar, Gouda, or any nutty, medium aged cow’s milk cheese)
½ cup Whole Seed Mustard, plus more for serving
2 teaspoons chopped thyme, divided
2 teaspoons chopped rosemary, divided
Salt and pepper to taste
Instructions
Difficulty: Moderate
Prep time: 30 minutes
Cook time: 65 minutes
1. Place the milk in a small sauce pot and bring to a simmer and set aside. In a separate sauce pot, melt the butter on medium-low heat. Add the minced garlic and sauté for about 1 minute, then add the flour and cook for a minute more, whisking constantly. Add the scalded milk in three additions, whisking well between each to help avoid lumps. Increase the heat and, still whisking, bring to a gentle boil. Continue to cook and whisk till the sauce has thickened slightly, about 5 minutes.
2. Reserve ½ cup of cheese for later use. With the heat on low, add the cheese to the sauce in three additions, stirring until the cheese melts before adding more. Add the Whole Seed Mustard, 1 ½ teaspoons of each of the chopped herbs, and season with salt and pepper.
3. Preheat oven to 400 degrees. Spread a thin layer of cheese sauce on the bottom of a 2-quart casserole pan. Shingle the potato slices over top, then a layer of the onion rounds. Season with a little salt and pepper, and top with another layer of cheese sauce. Continue layering the potatoes, onions, and sauce until all the ingredients are used, finishing with a top layer of cheese sauce.
4. Turn oven down to 350 degrees. Cover dish with aluminum foil and bake for 45 minutes. Remove the foil and add the reserved cheese. Continue baking, uncovered, for 20-25 minutes more or until bubbling and the top is golden and slightly crusty.
5. Let cool slightly, then sprinkle on the reserved herbs and a few spoons of mustard and serve.
