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Ingredients
- 3-1/2 # russet potatoes, peeled and cut into 1/8" thick slices.
- 1-1/2 tsp dried dillweed
- 3 cups grated gruyere (about 12 oz)
- 1-1/3 cups whipping cream
- 1/13 cups low salt chicken broth
- 1/4 cup Dijon mustard
Directions
- preheat over to 400. Butter 13 x 9 x 2" glass baking dish. Overlap 1/3 of the potatoes in the dish. Season with salt and pepper. Sprinkle with 1/2 tsp dillweed and 1 cup cheese. Repeat layering twice, using 1/3 of potatoes, 1/2 tsp dillweed and 1 cup cheese for each layer. Whisck cream, broth and mustard in a bowl. Pour over potatoes. Bake about 1 hour. Cool 10 minutes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 737g | |
| Calories 2314 | |
| Calories from Fat 1669 | 72% |
| Total Fat 190.02g | 238% |
| Saturated Fat 111.94g | 448% |
| Trans Fat 0.01g | |
| Cholesterol 655mg | 218% |
| Sodium 2112mg | 88% |
| Potassium 1006mg | 29% |
| Total Carbs 28.2g | 8% |
| Dietary Fiber 3.5g | 12% |
| Sugars 2.78g | 2% |
| Protein 126.84g | 203% |
Reviews
February 4, 2008
I have tasted this recipe a few times and it is delicious! It is rich and wonderful...perfect for a cold winter day.I've cooked/tasted this recipe!1 person likes this review
March 14, 2009
mmm 2 comments from completely bios people thought I would add my thoughts.
" Great enjoyed this and so did my children" thankyou added fresh garlic also.I've cooked/tasted this recipe!This is a variation
