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Potatoes Gratin w/dill & gruyere

Ingredients

  • 3-1/2 # russet potatoes, peeled and cut into 1/8" thick slices.
  • 1-1/2 tsp dried dillweed
  • 3 cups grated gruyere (about 12 oz)
  • 1-1/3 cups whipping cream
  • 1/13 cups low salt chicken broth
  • 1/4 cup Dijon mustard
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Potatoes Gratin w/dill & gruyere

by david spottiswood
Time: 20 minutes prep, 60 minutes cook
 
 

Directions

  1. preheat over to 400. Butter 13 x 9 x 2" glass baking dish. Overlap 1/3 of the potatoes in the dish. Season with salt and pepper. Sprinkle with 1/2 tsp dillweed and 1 cup cheese. Repeat layering twice, using 1/3 of potatoes, 1/2 tsp dillweed and 1 cup cheese for each layer. Whisck cream, broth and mustard in a bowl. Pour over potatoes. Bake about 1 hour. Cool 10 minutes.
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Summary

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4 votes | 13558 views
3 reviews | 0 comments

Reviews

  • John Spottiswood
    February 4, 2008
    I have tasted this recipe a few times and it is delicious! It is rich and wonderful...perfect for a cold winter day.
    I've cooked/tasted this recipe!
    1 person likes this review
    • Daniel Jay Spottiswood
      March 26, 2008
      I love this POTATOES GRATIN
      • debbie
        March 14, 2009
        mmm 2 comments from completely bios people thought I would add my thoughts.
        " Great enjoyed this and so did my children" thankyou added fresh garlic also.
        I've cooked/tasted this recipe!
        This is a variation