Potato Gratin With Dijon and White Cheddar

1. 1

   Set oven to 375 degrees.

2. 2

   Position oven rack to second-lowest position.

3. 3

   Butter a 4-quart (15x10-inch) casserole dish.

4. 4

   In a skillet melt butter over medium heat.

5. 5

   Add in the fresh bread crumbs and stir with a wooden spoon until golden brown (about 10 minutes) set aside to cool slightly.

6. 6

   In a small bowl mix the thyme, salt and pepper.

7. 7

   In a large bowl combine the grated white cheddar cheese and flour; toss to coat the cheese.

8. 8

   Arrange 1/3 of the potatoes slices over the bottom of the prepared dish.

9. 9

   Sprinkle with 1/3 of the thyme/salt mixture.

10. 10

    Then 1/3 of the cheese/flour mixture.

11. 11

    Repeat layering potatoes, thyme mixture and the cheese mixture TWO more times (you should have three layers of all ingredients).

12. 12

    In a medium bowl whisk together the chicken broth, whipping cream and Dijon mustard; pour the broth mixture over the potatoes.

13. 13

    Bake uncovered for 30 minutes.

14. 14

    Remove from oven and sprinkle with the breadcrumb mixture.

15. 15

    Return to oven and bake for another 1 hour or longer if needed until the potatoes are tender.

16. 16

    Let stand 15 minutes before serving.

* Per serving · 4 servings · Values may vary.