Ingredients
1/3 C minced shallots
3 TBL butter
2 C heavy cream
1/2 C dijon mustard
1 C shredded Gruyere cheese (4 oz)
1 T chopped fresh basil
8 medium potatos peeled and sliced thick
1/4 C sliced toasted almonds
Preparation
In a medium aouce pan over medium heat, cook shallots in 1 T butter under tender. Stir in cream, mustard, amd temaining butter; simmer for 5 minutes. Reduce heat to low; add 1/2 of shredded cheese and basil, stirring until cheese melts.
Grease and 8 x 8 x 2 lavking dish. alternate layers of potatos and cream sauce. Sprinkle top with remaining cheese. Bake at 400 for 50 minutes or until potatos are tender.
Let stand for a few minutes. Garnish with almonds and serve.
