3 1/2 pounds Russet potatoes
1 1/2 teaspoons Salt
1/2 teaspoon Black pepper
1/2 teaspoon White pepper
1/4 teaspoon Garlic powder
1 1/2 teaspoons Dried dill; divided
3 cups Gruyere cheese; grated (about 10 ounces); divided
1 1/3 cups Heavy whipping cream
1 1/3 cups Chicken Stock; (I use homemade which I make and freeze but you can use chicken broth)
1/4 cup Dijon mustard; (the Grey Poupon brand is quite good for the price)
2 or 3 leaves Fresh basil; roughly chopped in small pieces

Heat oven to 400 degrees F. Butter a 2-3 quart shallow baking dish. Mix together the salt, black pepper, white pepper, and garlic powder. Peel the potatoes, or not, and slice them 1/8-inch thick (no thicker), by hand, with a mandoline, or with the slicing blade in a food processor. Do not rinse the slices.

Overlap 1/3 of the sliced potatoes in baking dish, like shingles. Sprinkle with 1/3 of the salt/pepper/garlic mixture, 1/2 tsp of the dill, and 1 cup of the cheese. Repeat layering twice, using the rest of the potatoes, divided, sprinkling each layer with half the remaining salt/pepper/garlic mixture, 1/2 teaspoon dill and 1 cup of cheese..Lightly whisk together the cream, chicken stock and mustard in bowl. Stir in chopped basil and pour over the potatoes.

Place the dish on a baking sheet and bake at 400 degrees F for 1 hour (or optionally at 325 degrees for 2 hours), or until most of the liquid is absorbed, the top is crusty and starting to brown, and the potatoes are tender when pierced with a fork. Let the potatoes rest for 20 to 30 minutes before serving.

Makes 8 to 10 side dish servings.


NOTES

It is important not to rinse or soak the potatoes after slicing them. Rinsing would remove most of the starch, which is needed to thicken the mixture as it bakes in the oven.

The gratin goes well with a simple tossed salad dressed with a vinaigrette. One of the greatest treats of this dish are the leftovers, which can be enjoyed cool or at room temperature the next day.

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