Food recipes
Potato Gratin With Mustard and Gruyere Cheese
Potato Gratin With Mustard and Gruyere Cheese Ingredients: potatoes, raw, skin dill weed, fresh cheese, gruyere cream, whipped, cream topping, pressurized soup, chicken broth or bouillon, dry mustard, prepared, yellow...
Potato Gratin With Mustard and Gruyere Cheese
Ingredients:
potatoes, raw, skin
dill weed, fresh
cheese, gruyere
cream, whipped, cream topping, pressurized
soup, chicken broth or bouillon, dry
mustard, prepared, yellow
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.
Ingredients:
potatoes, raw, skin
dill weed, fresh
cheese, gruyere
cream, whipped, cream topping, pressurized
soup, chicken broth or bouillon, dry
mustard, prepared, yellow
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.