Honey Mustard Potatoes


  • honey thyme mustard
  • 1 cup
    dijon mustard
  • ½ cup
    BeeMaid Liquid Honey
  • 1 tsp.
    dried thyme
  • potatoes
  • 1½ cups
    Half & Half Cream
  • 1 Tbsp.
  • ½ cup
    honey thyme mustard
  • ¾ tsp.
  • ¼ tsp.
  • 6 medium
    potatoes, unpeeled, cut into 1/8" slices
  • 1 medium
    onion, thinly sliced
  • ½ cup
    swiss cheese



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!