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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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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
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