Potatoes Poupon

• 1/3 c. onion, minced
• 3 Tbsp. butter or margarine
• 2 c. heavy cream
• 1 c. Gruyere cheese, shredded (can substitute Swiss or a soft white cheese)
• 1 Tbsp. basil leaves, chopped
• 8 medium potatoes, peeled and thinly sliced (about 6 c.)
• 1/4 c. almonds, sliced and toasted
• 1/2 c. Grey Poupon Dijon mustard

1. In medium saucepan over medium heat, cook onion in 1 tablespoon butter or margarine until tender.
2. Stir in cream, mustard and remaining butter or margarine.
3. Simmer 5 minutes. Reduce heat to low; add 1/2 cup cheese and basil and stir until cheese melts.
4. In a greased 8 x 8 x 2-inch baking dish, alternately layer potatoes and cream sauce.
5. On top, sprinkle with remaining cheese.
6. Bake at 400u0b0 for 45 to 55 minutes or until potatoes are tender.
7. Let stand 5 minutes.
8. Garnish with almonds before serving.
9. Makes 6 servings.

onion, butter, heavy cream, gruyere cheese, basil, potatoes, almonds, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=808694 (may not work)