I’m a Maille mustard maverick! Maille the makers of fine mustard, supplied me with samples of their products. One of the products is the Maille Dijon Originale Mustard. The mustard dates back to the 1700’s in France. Maille mustard in any variety adds a great flavour to any number of recipes. The views in this post are my own .
One of my childhood favourites is scalloped potatoes. This recipe pairs wonderfully with ham. It’s creamy, rich and a treat. This is a quick and easy version of scalloped potatoes. I don’t bother premixing a white sauce. I layer the scalloped potatoes with the ingredients and it cooks in the casserole dish. If you want a smoother sauce, premix the sauce in a separate pot. Less cleanup in the kitchen makes me happier.
The Maille Dijon Mustard adds a wonderful zip to this without adding too many calories. At 10 calories per teaspoon, the mustard should be a staple in any health conscious pantry.
- Potatoes - 4 medium
- Onion - 0.25 Cup Chopped
- All Purpose Flour - 2 Tbsp
- Butter - 2 Tbsp
- Skim Milk - 0.75 Cup
- Maille Dijon Mustard - 1 Tbsp
- Salt - To Taste
- Black Pepper - Fresh Cracked, To Taste
- Preheat the oven to 350°F.
- I leave the peal on the potatoes and use a mandolin to slice the potatoes super thin.
- Use a casserole dish and lay out one sliced potato. Add salt and pepper. Dot with a third of the butter and flour. Splash with a third of the milk.
- Continue on with each potato in the same sequence, adding salt, pepper, butter, flour and milk.
- Top with the last potato. Add salt and pepper and then dot with the mustard.
- Bake in the oven for an hour. The scalloped potatoes are forgiving. If you leave them in a bit longer than the hour, they are ok.
- Let it stand for awhile and then serve. Yummy!