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:
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 teaspoons dillweed and 1 cup cheese.
Repeat layering twice, using 1/4 cup of potatoes, 1/2 teaspoon dillweed and 1 cup cheese for each layer.
Whisk cream, stock, and mustard in bowl.
Pour over potatoes.
Bake until potatoes are tender and top is crusty and brown (about 1 hour).
Cool 10 minutes and serve.
Servings: 8
Time preparation: 20 min.
Time total: 80 min.