Preheat oven to 325°F. Coat a shallow 3-quart baking dish with cooking spray. Combine dill and parsley; reserve. In large pot, combine potatoes, light cream, mustard, salt and pepper. Over med-high heat, bring just to boil, stirring occasionally. Remove from heat.
Using slotted spoon, transfer 1/2 of potatoes to baking dish. Sprinkle with 1/2 cup Swiss cheese and 1/2 cup cheddar cheese and 3 Tbsp. dill/parsley mix. Top with remaining potatoes, light cream, and remaining cheeses.
Bake until tender and golden, 40-45 min, sprinkle with remaining dill/parsley mix.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.