- 3 1/2 pounds russet potatoes, peeled, cut into 1/8 inch slices
- 1 1/2 teaspoons dried dill weed
- 3 cups grated Gruyere cheese (about ten ounces) or it works with
- regular Swiss cheese which is much cheaper and still tastes good
- 1 1/3 cups whipping cream
- 1 1/3 cups chicken stock or canned low-salt broth
- 1/4 cup Dijon mustard
Preheat oven to 400 degrees. Butter 13x9x2-inch glass baking dish.
Overlap 1/3 of potatoes in prepared dish. Season generously with salt and pepper. Sprinkle with 1/2 teaspoon dill weed and 1 cup cheese. Repeat layer twice, using 1/3 cup of potatoes, 1/2 teaspoon dill weed and 1 cup cheese for each layer. Whisk cream, stock and mustard in bowl. Pour over potatoes. Bake until potatoes are tender and the top is crusty and brown, about 1 hour. Cool 10 minutes and serve.
- This was Johnny's one request for Thanksgiving dinner. :)
- Holly says: "Also does not require whipping cream; I'm sure I always use milk/half & half."
- I used the mandolin for cutting potatoes - worked very well.