Title: Potatoes Poupon
Categories: Vegetable
Yield: 6 Servings

13	c	Shallots; minced
3	tb	Butter or margarine
1/2	c	Grey Poupon Mustard
4	oz	Gruyere cheese; shredded
1	tb	Fresh basil; chopped
8	md	Potatoes; peel, slice thin
1/4	c	Almonds; toasted, sliced

In medium saucepan, cook shallots in 1 tb butter until tender. Stir in cream, mustard and remaining butter, simmer for 5 minutes. Reduce heat to low; add 1/2 c cheese and basil, stirring until cheese melts. In greased 8x8x2 baking dish, alternately layer potatoes and cream sauce; sprinkle with remaining cheese. Bake at 400~ for 45 to 55 minutes or until potatoes are tender. Let stand 5 minutes. Garnish with almonds before serving. (Continued to next message) --- X OLX 1.52 X I am committed--or should be.

~-- Maximus/2 2.01wb * Origin: Smokey's Place BBS -- Ocala, FL / 904-368-6945 (1:365/47)
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|OLX$SOM| BBS: COMPUTER Conference: 5,COOKING Number: 4723 Reply-to: 0 Private: No Receipt: No ExHeader: No Date: 1994-07-20,18:11 From: JANIE BOURKE To: TOM MELVILLE Subject: *CR* POTATOES 2/ Flags:

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