German Mustardy Pecorino Gratin
A German-inspired twist on the classic gratin, featuring a rich mustardy sauce and creamy pecorino cheese.
Ingredients
- ●1/2 cup Mustardy Sauce
- ●1 1/2 cups Gooey Cheese BlendCombining grated pecorino and american cheese for a creamy, melty topping
- ●1/2 cup Pecorino Cheese
- ●1 pound German-Style Potatoes, peeled and sliced
- ●2 tablespoons unsalted butter
- ●to taste Salt and pepper
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large saucepan, combine the sliced potatoes and enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 5 minutes.
- 3
Drain the potatoes and set them aside.
- 4
In a separate saucepan, melt the butter over medium heat.
- 5
Add the Mustardy Sauce and stir to combine. Bring the sauce to a simmer and cook for 2-3 minutes, until slightly thickened.
- 6
In a greased 9x13-inch baking dish, create a layer of potatoes. Top with a spoonful of the Mustardy Sauce and a sprinkle of the Gooey Cheese Blend.
- 7
Repeat the layering process two more times, finishing with a layer of cheese on top.
- 8
Transfer the dish to the preheated oven and bake for 25-30 minutes, until the top is golden brown and the potatoes are tender.
- 9
Remove the dish from the oven and let it cool for 10-15 minutes before serving.
- 10
Garnish with additional Gooey Cheese Blend, if desired.