Creamy~ cheese potatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 1½ | cup | Heavy cream |
| 1½ | tablespoon | Dijon style mustard |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 2 | pounds | Baking potatoes |
| 1½ | teaspoon | Butter |
| 3 | cups | Jarlsberg cheese; grated |
Directions
Preheat oven to 350 degrees F.
In small saute pan, boil cream until reduced in half. Whisk in mustard, salt and pepper. Peel and slice potatoes thinly. Butter a 6-cup baking dish (6"x10"x2"). Using a third of the ingredients each time, put a layer of potatoes, a layer of cream and sprinkle with cheese. Repeat twice more ending with cheese on top. Bake until potatoes are tender and top is browned--about 45 minutes. Serve with Barbecued Pork Ribs with Currant Glaze. Source: Little file box.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...