POTATO GRATIN WITH MUSTARD AND GRUYERE

By porklion

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

Preparation

Step 1

Preheat oven to 400 degrees.

Butter 13x9x2 inch glass baking dish.

Overlap 1/3 of potatoes in prepared dish.

Season generously with salt and pepper.

Sprinkle with 1/2 teaspoons dillweed and 1 cup cheese.

Repeat layering twice, using 1/4 cup of potatoes, 1/2 teaspoon dillweed and 1 cup cheese for each layer.

Whisk cream, stock, and mustard in bowl.

Pour over potatoes.

Bake until potatoes are tender and top is crusty and brown (about 1 hour).

Cool 10 minutes and serve.