Saturday, October 8, 2005

Brigid's Best Potatoes


Brigid's Best Potatoes

3 and 1/2 pounds russet potatoes, peeled or not, cut into 1/8 inch thick slices
1 and 1/2 teaspoons dried dill
small sprig fresh basil, chopped roughly in small pieces
Mix together: 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon white pepper, and a pinch of Penzey's garlic powder (or your favorite brand)
3 cups grated Gruyere cheese (about 10 ounces whole cheese)
1 and 1/3 cups whipping cream
1 and 1/3 cups chicken stock (I use homemade which I make and freeze but you can use chicken broth)
1/4 cup Dijon and white wine mustard (the Grey Poupon brand is quite good for the price)

Heat oven to 400 F. Butter a 2-3 quart shallow baking dish. Overlap 1/3 of the potatoes in dish, sprinkle lightly with 1/3 of the salt/pepper/garlic mixture, sprinkle with 1/2 tsp dill and 1 cup cheese.

Repeat layering twice, using the rest of the potatoes, divided, 1/2 t. dill and 1 cup of cheese for each layer, sprinkling with the remaining salt/pepper/garlic mixture.

Lightly whisk the cream, chicken stock and mustard in bowl. Stir in chopped basil and pour over the potatoes.

Bake until the top is crusty and starting to brown and the potatoes are tender when pierced with a fork.

400 degrees for 1 hour, or 325 for 2 hours.

No comments: