Potato Gratin With Mustard and Gruyere Cheese

Submitted 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."

 

• Ready In: 1hr 20mins
• Ingredients: 6
• Serves: 8

ingredients

• 3 1⁄2 lbs russet potatoes, peeled, cut into 1/8-inch-thick slices
• 1 1⁄2 teaspoons dried dill
• 3 cups grated gruyere cheese (about 10 ounces)
• 1 1⁄3 cups whipping cream
• 1 1⁄3 cups chicken stock or 1 1/3 cups canned low sodium chicken broth
• 1⁄4 cup Dijon mustard

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.

Reviews

[Boo Chef in West Te]

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

 

[Baby Kato]

We really enjoyed the potatoes prepared this way. The mustard is a nice addition. These creamy, flavourful potatoes were easy to make. Thank you so much for sharing your recipe Southern Polar Bear.