Au Gratin potatoes are a classic cheese side dish. This version combines two kinds of potatoes with a mustard cream sauce and Sargento® Mild Cheddar Cheese Slices.
2 lbs. Large sweet potatoes, peeled and cut into 1/8" slices
2 lbs. Red potatoes, cut into 1/8" slices
2 Tbsp. All-purpose flour
1 tsp. kosher salt
1/2 tsp. black pepper
12 oz. Evaporated milk
1 tbsp. honey mustard
1 tbsp. spicy brown mustard
1 tsp. Chicken bouillon granules
8 slices Sargento® Mile Cheddar Slices
Pre-heat oven to 375 degrees. Spray a 9” X 5” loaf pan with non-stick spray.
In a large bowl, combine potatoes, flour, salt and pepper. Toss to coat. Set aside.
In a medium bowl, whisk together milk, mustards and bouillon.
To Assemble loaf, pour a small amount of milk mixture into the loaf pan. Place a third of the potatoes shingled in pan over milk mixture. Pour 1/3 of milk mixture over potatoes. Place 2 slices of cheese on top. Repeat with remaining potatoes, milk mixture and cheese 2 more times.
Cover potatoes with foil. Bake for 45 minutes. Remove foil and bake an additional 45 minutes. Remove from oven. Let cool for 20 minutes before serving.
Note: Cooked potatoes can be cooled and refrigerated, then unmolded onto a serving plate, topped with more cheese and rewarmed in the oven or microwave.