Creamy Mustard Potato Gratin

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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Potatoes are the world’s best comfort food. With the addition of cream and mustard they will lift the humble sausage or lamb-chop dinner to another level.


  • 1.2 kg(2 ½ lb) potatoes
  • 100 g(3 ½ oz) butter (reserve 1 tablespoon)
  • 2 large onions, finely sliced
  • 1 tablespoon chopped fresh rosemary or sage
  • 2 teaspoons salt
  • freshly ground black pepper
  • 2–3 large tablespoons hot English or Dijon mustard
  • 500 ml(16 fl oz) cream


Preheat oven to 180°C/350°F/Gas Mark 4. Peel or scubr potatoes and slice 1 cm(½ in) thick. Put in a deep saucepan and cover with cold salted water. Barely bring to the boil and drain.

Meanwhile, heat butter up in a deepish saucepan and add onions. Cook over a moderate heat until wilted but not coloured. Add herbs, seasoning and mustard cook 1 minute. Add cream and bring to the boil.

Rub remaining butter over the base of a deepish 30 cm(12 in) square oven dish. Put in half the potatoes, pour over half the onion mixture, add remaining potatoes, then remaining onions. Seal with foil. Bake 40 minutes. Remove foil and cook until golden and potatoes are tender. Eat hot or save for the next day and it’ll taste even better when re-heated.