Instructions: In medium saucepan, over medium heat, cook shallots in 1 tbsp margarine until tender. Stir in cream, mustard and remaining margarine; simmer for 5 minutes. Reduce heat to low; add 1/2 cup shredded cheese and basil, stirring until cheese melts.

In greased 2-quart round baking dish, alternately layer potatoes and cream sauce; sprinkle with remaining shredded cheese. Cover dish with foil. Bake at 400 degrees for 45-55 minutes or until potatoes are tender. Let stand 5 minutes.

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