Virgina's Best Potato Casserole

Virgina's Best Potato Casserole
Virgina's Best Potato Casserole
This dish is my paternal Aunt Virgina's version of a classic potato gratin. She always made her gratin with a mixture of heavy cream, her homemade chicken stock and Dijon mustard. She also included dried dill and a fresh herb, usually basil, but would sometimes use thyme, sage or parsley depending on her mood. She was also known to have added the juice and zest of a small lemon on occasion.
  • Preparing Time: 20 minutes
  • Total Time: 1 hour and 45 minutes
  • Served Person: 8
cheese casserole advance easy side dish main dish brunch bake vegetables potatoes salt black pepper white pepper garlic powder dried dill basil gruyere heavy whipping cream chicken stock dijon mustard contains white meat tree nut free nut free gluten free red meat free shellfish free contains dairy
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon white pepper
  • 3 1/2 pounds russet potatoes
  • 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
  • Carbohydrate 40.0613986793487 g
  • Cholesterol 74.3500000020288 mg
  • Fat 21.9296448311759 g
  • Fiber 2.90248150826617 g
  • Protein 19.1420710667712 g
  • Saturated Fat 12.5828778326455 g
  • Serving Size 1 1 Serving (347g)
  • Sodium 358.402395935123 mg
  • Sugar 37.1589171710826 g
  • Trans Fat 1.18476204482707 g
  • Calories 428 calories

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.

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