Potato Gratin With Mustard and Gruyere Cheese

READY IN: 1hr 20mins
Recipe by Southern Polar Bear

A former co-worker of mine hosted an Octoberfest party a few years ago and served this potato dish. It was a huge hit with everyone who attended! It is, by far, the most creamy and flavorful potato dish that I have ever eaten. The recipe is from the October 1992 issue of Bon Appetite.

Top Review by Boo Chef in West Te

Another winner! Who can resist Gruyere? Made for spring PAC 09

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Butter 13x9x2 inch glass baking dish.
  3. Overlap 1/3 of potatoes in prepared dish.
  4. Season generously with salt and pepper.
  5. Sprinkle with 1/2 teaspoons dillweed and 1 cup cheese.
  6. Repeat layering twice, using 1/4 cup of potatoes, 1/2 teaspoon dillweed and 1 cup cheese for each layer.
  7. Whisk cream, stock, and mustard in bowl.
  8. Pour over potatoes.
  9. Bake until potatoes are tender and top is crusty and brown (about 1 hour).
  10. Cool 10 minutes and serve.

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