Prep 25 mins
Cook 1 hr 30 mins
This is a wonderful dish to serve with pork or beef roast. You can use yellow cheddar for this but this dish takes on a whole different flavor using white cheddar. The bread crumb mixture can be prepared hours in advance. Cooking time is only estimated depending on the thickness of the potato slices and the size of your baking dish.
- 2 cups fresh breadcrumbs
- 3 tablespoons butter
- 1 tablespoon dried thyme
- 2 teaspoons salt
- black pepper
- 1 lb sharp white cheddar cheese (can use more)
- 1⁄4 cup flour
- 5 lbs russet potatoes, peeled and very thinly sliced
- 4 cups chicken broth
- 1 cup whipping cream
- 6 tablespoons Dijon mustard
- Set oven to 375 degrees.
- Position oven rack to second-lowest position.
- Butter a 4-quart (15x10-inch) casserole dish.
- In a skillet melt butter over medium heat.
- Add in the fresh bread crumbs and stir with a wooden spoon until golden brown (about 10 minutes) set aside to cool slightly.
- In a small bowl mix the thyme, salt and pepper.
- In a large bowl combine the grated white cheddar cheese and flour; toss to coat the cheese.
- Arrange 1/3 of the potatoes slices over the bottom of the prepared dish.
- Sprinkle with 1/3 of the thyme/salt mixture.
- Then 1/3 of the cheese/flour mixture.
- Repeat layering potatoes, thyme mixture and the cheese mixture TWO more times (you should have three layers of all ingredients).
- In a medium bowl whisk together the chicken broth, whipping cream and Dijon mustard; pour the broth mixture over the potatoes.
- Bake uncovered for 30 minutes.
- Remove from oven and sprinkle with the breadcrumb mixture.
- Return to oven and bake for another 1 hour or longer if needed until the potatoes are tender.
- Let stand 15 minutes before serving.