Potatoes with Gruyere and Dijon (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 pounds starchy potatoes, peeled and sliced 1-inch thick |
1/2 to 2/3 cup milk or half-n-half |
1 1/2 cups shredded gruyere cheese |
1 rounded tablespoon dijon mustard |
salt and pepper |
Directions:
1. Boil the potatoes until tender, about 15 minutes. Drain and return to the hot pot. Mash with the milk or half-n-half. Stir in the cheese and mustard and combine, and then season with salt and pepper.
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