Honey Mustard Potatoes

These Honey Mustard Cheesy Potatoes are the ultimate comfort food side dish, bringing together crispy edges, melty cheese, and bold flavour in every bite. Tossed in a rich honey mustard sauce made with BeeMaid Amber Honey, these roasted potatoes have a perfect balance of tangy, savoury, and sweet. The amber honey adds a deep, caramel-like richness that pairs beautifully with sharp cheddar and a hint of Dijon. Golden, gooey, and packed with flavour, this easy side is a crowd-pleaser for everything from weeknight dinners to holiday feasts.

Vegetarian

Ingredients

Honey Mustard Sauce

1 Cup

Dijon Mustard

1/2 Cup

BeeMaid Honey

1 Tsp

Dried Thyme

Potatoes

Medium Potatoes (peeled and cut)

1/2 Cup

BeeMaid Honey Mustard Sauce

1 1/2 Cups

Half and Half Cream

1 Tbsp

Cornstarch

3/4 Tps

Salt

3/4 Tsp

Pepper

Medium Onion (thinly sliced)

1/2 Cup

Swiss Cheese

Directions

Honey Mustard:

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.

Potatoes:

Cut the potatoes into 1/8″ slices.

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!