Potatoes Poupon

I came across this recipe in some magazine around Easter time several years ago and have made it for Easter ever since. I usually serve it with Ham, although I am requested every Christmas to make it when we go over to friends who serve it with a Tenderloin.

Ingredients:

1/3 cup minced Shallots
3 Tablespoons Butter
2 Cups Heavy Cream
1/2 cup Grey Poupon Dijon Mustard
1 cup shredded Gruyere Cheese (4 oz.)
1 Tablespoon chopped fresh Basil Leaves
8 Medium Potatoes, peeled and thinly sliced (About 6 cups)

Directions:
1. In medium saucepan, over medium heat, cook shallots in 1 Tablespoon butter until tender.
2. Stir in Cream, Mustard and Remaining Butter and simmer for 5 Minutes.
3. Reduce heat to low and add 1/2 cup of shredded Gruyere Cheese and chopped Basil.
4. In a Greased 8 x 8 x 2 inch baking dish, alternately layer Potatoes and Cream Sauce.
5. Sprinkle with remaining 1/2 cup of shredded Gruyere Cheese.
6. Bake at 400 for 45 to 55 minutes or until Potatoes are tender.
7. Let stand 5 minutes before serving.

Makes 6 Servings.