Honey Mustard Potatoes




    Whisk together BeeMaid liquid honey, dijon mustard and thyme in small bowl until well blended. Transfer mixture to airtight container and refrigerate until ready to use.
    NOTE -  makes more than is required for the Honey Mustard Au Gratin Potatoes


    In large saucepan, combine half & half, Honey Thyme Mustard, cornstarch, salt and pepper; mix until well blended and cornstarch is dissolved.
    Stir potatoes and onion into cream mixture; bring to a boil over medium heat, stirring frequently to coat potatoes.
    Pour potatoes and cream into well-greased 2 quart shallow baking dish. Sprinkle top with grated cheese.
    Bake at 375°F, 1 hour and 15 minutes, until potatoes are tender when pierced with a knife.

    NOTE: Yukon gold potatoes work well for this recipe. You can use the extra honey thyme mustard another day as a dipping sauce for veggies, chicken fingers etc!