Prep 30 mins
Cook 1 hr 30 mins
Comfort food alert!! This is fabulous and a bit rich, but oh so yummy.
- 1 tablespoon butter
- 1 cup fresh breadcrumb
- 1 tablespoon dried thyme
- 2 teaspoons salt
- 1 teaspoon ground pepper
- 1 lb extra-sharp cheddar cheese, grated
- 1⁄4 cup flour
- 5 lbs russet potatoes, thinly sliced
- 4 cups reduced-sodium chicken broth
- 1 cup whipping cream
- 6 tablespoons Dijon mustard
- In a large, heavy skillet, melt butter over medium heat.
- Add bread crumbs.
- Stir until golden brown, about 10 minutes.
- Preheat oven to 400^F.
- Place oven rack in the center of the oven.
- Butter a 4 quart glass baking dish.
- In a small bowl, combine the thyme, salt and pepper.
- In a large bowl, combine flour and cheddar cheese.
- Arrange 1/3 of potatoes over bottom of prepared dish.
- Sprinkle with 1/3 thyme mixture.
- Repeat 2 more times.
- Whisk chicken broth, cream and mustard in a medium bowl.
- Pour over potatoes.
- Bake potatoes 30 minutes.
- Sprinkle bread crumbs over potatoes.
- Bake about 1 hour longer, until potatoes are done.
- Let stand 15 minutes.
Have to agree with JanS, the directions were wanting. On top of that, it was too mustardy for us. Also, the potatoes were underdone even though we cooked for the recommended time. We used non-fat half and half. That was rich enough for us. Whipping cream would have been too rich. Thanks. It did make nice leftovers (even though the potatoes were underdone I didn't want to waste it).
Normaone, this would have been a 5 except for the directions. I had all my little bowls sitting out, began my layers, then realised the cheese wasn't mentioned after step 9. I decided to mix it with the breadcrumbs, and that worked OK, but the more I thought about it, the more I realised it should have gone in between the layers to thicken the potatoes. They did that themselves anyway, so it wasn't a real drama in the end. Nice flavours in this that we all really enjoyed.