Honey Mustard Potato Gratin

• 1-1/2 cups half-and-half cream
• 1/2 cup Honey Thyme Mustard
• 1 tablespoon cornstarch
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 Yukon gold potatoes (approximately 1.5-2 lbs), unpeeled, cut into 1/8-in.-thick slices
• 1 medium onion, thinly sliced
• 1/2 cup Swiss cheese or Gruyere cheese, grated
• 1/3 cup Dijon mustard
• 3 tablespoons honey
• 1/4 teaspoon crushed dried thyme leaves

1. In large saucepan, combine half-and-half, Honey Thyme Mustard, cornstarch, salt and pepper; mix until well blended and cornstarch is dissolved. Stir in potatoes and onion; bring to a boil over medium heat, stirring frequently to coat potatoes.
2. Pour mixture into well-greased 2-qt. shallow baking dish. Sprinkle top with grated cheese. Bake at 375u0b0, covered, for 1 hour. Uncover; bake 15 minutes longer, until potatoes are tender when pierced with a knife.
3. HONEY THYME MUSTARD: In a small bowl, whisk together 1/3 cup Dijon mustard, 3 tablespoons honey and 1/4 tsp. crushed dried thyme until well blended. Transfer mixture to airtight container and refrigerate until ready to use.

cream, honey thyme, cornstarch, salt, pepper, gold potatoes, onion, swiss cheese, mustard, honey, thyme

Taken from www.tasteofhome.com/recipes/honey-mustard-potato-gratin/ (may not work)