Potato Gratin With Mustard and Gruyere Cheese |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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A former co-worker of mine hosted an Octoberfest party a few years ago and served this potato dish. It was a huge hit with everyone who attended! It is, by far, the most creamy and flavorful potato dish that I have ever eaten. The recipe is from the October 1992 issue of Bon Appetite. Ingredients:
3 1/2 lbs russet potatoes, peeled, cut into 1/8-inch-thick slices |
1 1/2 teaspoons dried dill |
3 cups grated gruyere cheese (about 10 ounces) |
1 1/3 cups whipping cream |
1 1/3 cups chicken stock or 1 1/3 cups canned low sodium chicken broth |
1/4 cup dijon mustard |
Directions:
1. Preheat oven to 400 degrees.
2. Butter 13x9x2 inch glass baking dish.
3. Overlap 1/3 of potatoes in prepared dish.
4. Season generously with salt and pepper.
5. Sprinkle with 1/2 teaspoons dillweed and 1 cup cheese.
6. Repeat layering twice, using 1/4 cup of potatoes, 1/2 teaspoon dillweed and 1 cup cheese for each layer.
7. Whisk cream, stock, and mustard in bowl.
8. Pour over potatoes.
9. Bake until potatoes are tender and top is crusty and brown (about 1 hour).
10. Cool 10 minutes and serve.
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