Recipe by Lainey6605
This makes a wonderful one-dish meal served with a salad. You could also omit the ham and have a great side dish. I've also taken this to potlucks and it gets rave reviews.
Top Review by **Mandy**
I made this to go alongside some steak for dinner, instead of mixing the herbs I just sprinkled a bit of each onto each layer and I didn't fry the breadcrumbs just sprinkled them on top at the end minus the butter. I also used some cubed bacon instead of ham as that what I had on hand. My minor changes did nothing to effect the taste of this dish, it was absolutely delicious, I love the dijon in this, it really makes this taste a lot classier than your average potato gratin. Yum!
- 14.79 ml butter, softened
- 236.59 ml fresh breadcrumb (use fresh only)
- 1360.77 g potatoes, peeled and sliced very thin
- 2.46 ml thyme
- 4.92 ml salt
- 2.46 ml black pepper
- 226.79 g cheddar cheese
- 29.58 ml flour
- 56.69 g ham, diced
- 118.29 ml cream
- 473.18 ml chicken broth
- 44.37 ml country-style dijon mustard
Directions See How It's Made
- Mix the thyme, salt and pepper in a small bowl. Grate the cheddar cheese and mix lightly with the flour.
- In another bowl, mix the cream, broth and mustard.
- Cover the bottom of a buttered baking dish with a layer of potatoes.
- Sprinkle 1/3 of the spices, ham and cheese.
- Put down another layer of potatoes, then another third of the spices, ham and cheese. Then one final layer of potatoes, spices, cheese and ham.
- Pour in the liquid and bake at 350° for 30 minutes.
- Meanwhile, brown the bread crumbs lightly in a skillet with the butter.
- Sprinkle them over the potatoes and bake another 45 minutes.
- Let the dish stand for 5 or 10 minutes before serving.