cup minced shallots
tablespoons butter or margarine
cups heavy cream
cup Grey Poupon Dijon Mustard
cup shredded Gruyere cheese (4 ounces)
tablespoon chopped fresh basil leaves
medium potatoes, peeled and thinly sliced about 6 cups
cup sliced almonds, toasted.
In medium saucepan, over medium heat, cook shallots in 1 tablespoon butter or margarine until tender. Stir in cream, mustard and remaining butter or margarine; simmer for 5 minutes. Reduce heat to low; add 1/2 cup shredded cheese and basil, stirring until cheese melts. In greased 8x8x2 baking dish, alternately layer potatoes and cream sauce; sprinkle with remaining shredded cheese. Bake at 400°F 45-55 minutes or until potatoes are tender. Let stand 5 minutes. Garnish with almonds before serving.