POMMES DE TERRE
- 6-8 medium-large baking potatoes
- 1/4 lb (1 stick) melted butter or margarine
- 3 tablespoon EAST SHORE Coarse with Dill Mustard
- Salt & pepper to taste
Clean and thinly slice potatoes. set aside.
Blend melted butter and EAST SHORE Coarse with Dill Mustard. Pour over sliced potatoes and toss to coat evenly. Arrange one layer of potato slices in the bottom of a well buttered 9" baking dish about 2-1/2" deep. Sprinkle with salt and pepper. Continue to build up layers, overlapping the slices of potatoes. Gently press the potatoes down so the pan is evenly filled.Bake in a preheated 400° oven until slices are browned on the top and tender all the way through, about 45 minutes. Remove from oven and cool slightly. Run a sharp knife around the edge of the pan. Cover the top of the baking dish with a serving plate and turn upside down. When the baking dish is removed the potatoes should keep their form and create an attractive presentation. Serves 6-8.