Ingredients
- 1 1/2 t butter, plus extra for greasing dish shopping list
- 1/2 c fresh white bread crumbs shopping list
- 1 1/2 t dried thyme shopping list
- 1/2 t salt shopping list
- 1/2 t fresh ground black pepper shopping list
- 8 oz sharp white cheddar cheese, grated shopping list
- 2 T all-purpose flour shopping list
- 2 1/2 lbs russet potatoes, peeld and thinly sliced into bowl of cold water shopping list
- 2 c chicken broth shopping list
- 1/2 c heavy cream shopping list
- 3 T Dijon mustard shopping list
How to make it
- Melt butter in a large, heavy skillet over medium heat
- Add bread crumbs and saute until crumbs are golden brown
- About 5-6 minutes
- Remove and cool crumbs
- (This can be done 1 day ahead - cover and leave at room temp)
- Place oven rack at center position and preheat to 400
- Butter a 2 qt baking dish
- Mix thyme, salt, pepper in a small bowl
- Toss grated cheddar cheese and flour in a large bowl
- Pell potatoes and slice thinly, into a large bowl of ice cold water
- Drain once all potatoes are sliced and arrange 1/3 of them over bottom of baking dish
- Sprinkle 1/3 of the thyme mixture over potatoes
- Then 1/3 of the cheese mixture
- Repeat to make 2 more layers
- Whisk chicken broth, cream, and mustard in a medium bolw to blend
- Pour broth mixture over potatoes, lifting layers gently with a fork orknife as your pour, so that the liquid is evenly distributed
- Bake 45 minutes
- Sprinkle buttered crumbs over top
- Bake until potatoes are tender and top is golden brown, abut 45 minutes longer
- Let stand 15 minutes before serving
The Rating
Reviewed by 5 people-
Lovely recipe ~ 5
aussie_meat_pie
in My Kitchen loved it
-
This looks and sounds decadent. Great post my friend and a very high 5.
chefmeow
in Garland loved it
-
These sound totally yummy...:)
wynnebaer
in Dunnellon loved it
Reviews & Comments 7
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "