| 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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