• 5 pounds russet potatoes
  • 3 tablespoons butter
  • 1 teaspoon mustard powder
  • 2 cups of milk
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1/2 cup Gordo’s Cheese Dip Original
  • 1/4 cup shredded gruyere cheese
  • 1/4 cup shredded Parmesan cheese


  • freshly chopped parsley
  • freshly chopped chives



Preheat the oven to 400 degrees F.Wash the potatoes under cold water, and peel and cut them into 1/8’ slices. (using a mandoline is the easiest and fastest way to do this) Lay half of the potatoes flat in a buttered 2-quart baking dish. Set the remaining potatoes aside. Melt butter & flour in a sauce pan and simmer 2-3 minutes. Add mustard powder, salt, pepper and milk. Whisk over medium heat until thick and bubbly. Remove from heat and stir in cheeses until melted.  Pour half of the sauce over the potatoes, layer the rest of the potatoes on top of the sauce, and cover the potatoes with the remaining sauce. Sprinkle the reserved cheeses over the sauce. Spray a piece of foil with nonstick cooking spray and cover the dish with foil. Bake for 60 minutes, and then remove the foil and bake an additional 20-30 minutes or light golden brown in color and the potatoes are cooked through. Cool on a wire rack for 5 minutes, and then garnish with freshly chopped parsley or chives (optional) and serve.