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Potatoes with Gruyere and Dijon

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  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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