Virgina's Best Potato Casserole

By msanders93

Ingredients

• 3 1/2 pounds Russet potatoes
• 1 1/2 teaspoons Salt
• 1/2 teaspoon Black pepper
• 1/2 teaspoon White pepper
• 1/4 teaspoon Garlic powder
• 1 1/2 teaspoons Dried dill; divided
• 3 cups Gruyere cheese; grated (about 10 ounces); divided
• 1 1/3 cups Heavy whipping cream
• 1 1/3 cups Chicken Stock; (I use homemade which I make and freeze but you can use chicken broth)
• 1/4 cup Dijon mustard; (the Grey Poupon brand is quite good for the price)
• 2 or 3 leaves Fresh basil; roughly chopped in small pieces

Preparation

Step 1

Heat oven to 400 degrees F. Butter a 2-3 quart shallow baking dish.
Mix together the salt, black pepper, white pepper, and garlic powder.
Peel the potatoes, or not, and slice them 1/8-inch thick (no thicker), by hand, with a mandoline, or with the slicing blade in a food processor. Do not rinse the slices.

Overlap 1/3 of the sliced potatoes in baking dish, like shingles.
Sprinkle with 1/3 of the salt/pepper/garlic mixture, 1/2 tsp of the dill, and 1 cup of the cheese.
Repeat layering twice, using the rest of the potatoes, divided,
sprinkling each layer with half the remaining salt/pepper/garlic mixture, 1/2 teaspoon dill and 1 cup of cheese..

Lightly whisk together the cream, chicken stock and mustard in bowl. Stir in chopped basil and pour over the potatoes.

Place the dish on a baking sheet and bake at 400 degrees F for 1 hour (or optionally at 325 degrees for 2 hours), or until most of the liquid is absorbed, the top is crusty and starting to brown, and the potatoes are tender when pierced with a fork. Let the potatoes rest for 20 to 30 minutes before serving.

Makes 8 to 10 side dish servings.