Potatoes with Gruyère and Dijon

By nurseliz

Rachael Ray

Ingredients

• 2 pounds starchy potatoes, peeled and sliced 1-inch thick
• 1/2-2/3 cup milk or half-and-half
• 1 1/2 cups shredded Gruyère cheese
• 1 rounded tablespoon Dijon mustard
• Salt and pepper

Preparation

Step 1

Boil the potatoes until tender, about 15 minutes. Drain the potatoes and return them to the hot pot. Mash with the milk or half-and-half. Stir in the cheese and mustard to combine; season with salt and pepper.