Recipe by Normaone
Comfort food alert!! This is fabulous and a bit rich, but oh so yummy.
Top Review by Kumquat the Cat's friend
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).
- 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
Directions See How It's Made
- 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.