Potatoes poupon
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Minced shallots |
| 2 | tablespoons | Margarine, divided |
| 1 | cup | Light cream or half and half |
| ⅓ | cup | Grey Poupon Dijon Mustard |
| 1 | cup | Gruyere cheese, shredded, divided |
| 1 | tablespoon | Fresh basil leaves, chopped |
| 6 | mediums | Potatoes, peeled, thinly sliced |
Directions
In medium saucepan, over medium heat, cook shallots in 1 tbsp margarine until tender. Stir in cream, mustard and remaining margarine; simmer for 5 minutes. Reduce heat to low; add ½ cup shredded cheese and basil, stirring until cheese melts.
In greased 2-quart round baking dish, alternately layer potatoes and cream sauce; sprinkle with remaining shredded cheese. Cover dish with foil. Bake at 400 degrees for 45-55 minutes or until potatoes are tender. Let stand 5 minutes.
Formatted by taillon@...
Recipe by: Grey Poupon Posted to EAT-L Digest 28 Mar 97 by The Taillons <taillon@...> on Mar 30, 1997