Potatoes Gratin w/dill & gruyere Recipe

• 3-1/2 # russet potatoes, peeled and cut into 1/8" thick slices.
• 1-1/2 tsp dried dillweed
• 3 cups grated gruyere (about 12 oz)
• 1-1/3 cups whipping cream
• 1/13 cups low salt chicken broth
• 1/4 cup Dijon mustard

1. preheat over to 400.
2. Butter 13 x 9 x 2" glass baking dish.
3. Overlap 1/3 of the potatoes in the dish.
4. Season with salt and pepper.
5. Sprinkle with 1/2 tsp dillweed and 1 cup cheese.
6. Repeat layering twice, using 1/3 of potatoes, 1/2 tsp dillweed and 1 cup cheese for each layer.
7. Whisck cream, broth and mustard in a bowl.
8. Pour over potatoes.
9. Bake about 1 hour.
10. Cool 10 minutes.

russet potatoes, grated gruyere, whipping cream, chicken broth, dijon mustard

Taken from cookeatshare.com/recipes/potatoes-gratin-w-dill-gruyere-68 (may not work)