8 -9 Large yellow potatoes, about 3-4 lbs.
3 tbsp. olive oil
6 cloves garlic, finely minced
1/3 cup all-purpose flour
4 tbsp. Dijon mustard
1½ tsp. salt
½ to ¾ tsp. freshly ground pepper
3 cups chicken broth * OR vegetable broth (if making completely vegetarian), should be room temperature
 tbsp. fresh chives, finely chopped 

 – Preheat oven to 375°F

  • To prepare potatoes, scrub well and allow to dry
    Prepare a large 10” x 12” baking dish, or a 11 ¾” x 9 3/8” disposable (recyclable) aluminium tray and set aside


  • Slice a thin layer off one side of each potato to create a flat bottom, reserve the sliced pieces to fit into the pan later
  • Stand each potato on it’s flat side and slice thinly, stand each potato up in the pan on the flat edge, arranging them to fit into each other
  • When all the potatoes have been sliced, arrange the “extra” reserved bottom pieces in between the potatoes
  • Heat the oil in a heavy bottom saucepan
  • Add garlic and stir constantly until fragrant, about 30 seconds – do not allow to brown
  • Stir in the flour and keep stirring until flour is no longer “raw”, about another 30 seconds
  • Add the mustard, salt & pepper, stir till well combined
  • Slowly whisk in the broth of choice, cook and stir constantly for about 8-10 minutes until thickened
  • Stir in half the chives, reserving the other half to top just before serving
  • Cover dish with foil and bake for about 40 minutes**
  • Uncover, and bake for an additional 40-45 minutes
  • Sprinkle with the reserved chives before serving


**You can prepare to this point earlier in the day, remove from oven and keep covered. When guests arrive, simply reheat the oven and continue with the next step…Uncover and bake for the additional 40-45 minutes

Chef Lorraine October 2017

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