Company Scalloped Potatoes - Gluten Free

My Mom always had on hand a box of quick to fix scalloped potatoes.  She battled cancer much of my childhood, and there were times she just wasn't up to making everything from scratch.  But in buying a box, I noted that Mom's favorite brand, Betty Crocker scalloped potatoes, contain wheat flour so they are NOT gluten free.

This is not a "quick to make" recipe but for special occasions you will find it the best potatoes you've ever had.  The original recipe was from Gourmet magazine, I just tweaked it a bit when I shared it a few years ago online.  A friend who is a single Dad made it for his eleven year old and now he's constantly asking for the potatoes.

Company Best Potatoes

3 and 1/2 pounds russet potatoes, peeled or not, cut into 1/8 inch thick slices
1 and 1/2 teaspoons dried dill
small sprig fresh basil, chopped roughly in small pieces
Mix together: 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon white pepper, and a pinch of Penzey's garlic powder (or your favorite brand)
3 cups grated Gruyere cheese (about 10 ounces whole cheese)
1 and 1/3 cups whipping cream
1 and 1/3 cups chicken stock (I use homemade which I make and freeze but you can use chicken broth or veggie broth)
1/4 cup Dijon and white wine mustard (the Grey Poupon brand is quite good for the price)

Heat oven to 400 F. (you can also cook it longer at 325).  Butter a 2-3 quart shallow baking dish. Overlap 1/3 of the potatoes in dish, sprinkle lightly with 1/3 of the salt/pepper/garlic mixture, sprinkle with 1/2 tsp dill and 1 cup cheese.

Repeat layering twice, using the rest of the potatoes, divided, 1/2 t. dill and 1 cup of cheese for each layer, sprinkling with the remaining salt/pepper/garlic mixture.

Lightly whisk the cream, chicken stock and mustard in bowl. Stir in chopped basil and pour over the potatoes.

Bake until the top is crusty and starting to brown and the potatoes are tender when pierced with a fork.

400 degrees for 1 hour, or 325 for 2 hours.