Saturday, November 29, 2014

Swiss Potatoes

  • 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.