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CATEGORY	CUISINE	TAG	YIELD
Dairy		Not, Sent	6	Servings

INGREDIENTS

1/3	c	Minced shallots
2	tb	Margarine, divided
1	c	Light cream or half and half
1/3	c	Grey Poupon Dijon Mustard
1	c	Gruyere cheese, shredded, divided
1	tb	Fresh basil leaves, chopped
6	md	Potatoes, peeled, thinly sliced

INSTRUCTIONS

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 1/2 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@access.mountain.net
Recipe by: Grey Poupon Posted to EAT-L Digest 28 Mar 97 by The Taillons
<taillon@ACCESS.MOUNTAIN.NET> on Mar 30, 1997

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