Potato Gratin With Dijon and White Cheddar
- Ready In:
- 1hr 55mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 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
directions
- 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.
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