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Potatoes Gratin w/dill & gruyere Recipe

by david spottiswood

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

1. 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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