• 3 1/2 lb russet potatoes, peeled
• 3 cup(s) Gruyere cheese, grated
• 1 1/3 cup(s) heavy whipping cream
• 1 1/3 cup(s) chicken broth, low sodium
• 1/4 cup(s) Dijon mustard
|  | 1. Preheat oven to 400 degrees.
2. Spray 13X9 glass baking dish.
3. Peel and slice potatoes into 1/8 inch thick slices.
4. Overlap 1/3 of potatoes on bottom of dish. Season with salt and pepper. Sprinkle with 1 cup of cheese. Repeat layering twice.
5. Whisk cream, chicken stock and mustard in a bowl. Pour over potatoes.
6. Bake until potatoes are tender and top is crusty and brown, about 1 hour. Cool for 10 minutes and serve. |
