Gruyère Scalloped Potatoes

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Gruyère Scalloped Potatoes
Gruyère Scalloped Potatoes
4 large russet potatoes peeled and sliced
2 cups shredded Gruyère cheese
3/4 cup cream
3/4 cup chicken broth
2 tbsp. Dijon mustard
2 tbsp. butter melted
1-1/2 tbsp. flour
1/2 tsp. marjoram
1/2 tsp. dill
1/4 tsp. salt
Freshly ground pepper to taste
Prep time: 20 minutes
Cook time: 50 to 60 minutes

Place potatoes in a large pot with enough water to cover. Bring to a boil and cook for
5 to 7 minutes or until tender outside, but slightly firm inside. Drain well and set aside. Preheat oven to 375°F and butter an 8- or 9-inch glass baking dish. Place half of the potatoes in the dish and sprinkle with half of the cheese. Repeat layers. Whisk together remaining ingredients and pour over potatoes. Bake for 50 to 60 minutes or until potatoes are tender when pierced with a fork. (Tent loosely with foil if potatoes brown too quickly.)

Makes 6 to 8 servings.
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