POTATO GRATIN WITH MUSTARD AND GRUYERE CHESE

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POTATO GRATIN WITH MUSTARD AND GRUYERE CHESE image

Categories     Potato     Side     Bake     Christmas

Yield 8 People

Number Of Ingredients 6

3 1/2 pounds russet potatoes, peeled, cut into 1/8-inch-thick slices
1 1/2 tsp. dried dill weed
3 cups grated Gruyere cheese (about 10 ounces)
1 1/3 cups whipping cream
1 1/3 cups chicken stock or canned low-salt broth
1/4 cup Dijon Mustard

Steps:

  • Preheat oven to 400. Butter a 13x9x2 glass baking dish. Overlap 1/3 of potatoes in prepared dish. Season generously with salt and pepper. Sprinkle with 1/2 tsp. dill weed and 1 cup cheese. Repeat layering twice, using 1/3 of potatoes, 1/2 tsp. dill weed and 1 cup cheese for each layer. Whisk cream, stock and mustard in bowl. Pour over potatoes. Bake until potatoes are tender and top is crusty and brown, about 1 hour. Cool 10 minutes and serve.

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