This is a DEMAND recipe which our family expects for Thanksgiving every year and requests often in between. I cut it in half for you but it can easily double in a 15″x10″x 2″ (4 quart) baking dish if you are making it for a crowd or want leftovers. I make the larger version, and freeze what little is left for another meal or 2. Beside turkey or chicken, it’s wonderful with any beef or lamb roast…chops….eggs! You guessed it…this is one of my faves!
Potato Gratin with Mustard and Cheddar Cheese
- 1 Tbsp. butter
- 1/2 cup fresh breadcrumbs
- 1-1/2 tsp. dried thyme
- 1 tsp. salt
- 1/2 tsp. ground pepper
- 1/2 lb. grated cheddar cheese (sharp, white or half white and half yellow)
- 2 Tbsp. all purpose flour
- 2-1/2 lbs. peeled and thinly sliced russet potatoes (using a mandolin)
- 2 cups chicken stock
- 1/2 cup whipping cream
- 4 Tbsp. Dijon mustard
Melt butter in heavy, large skillet over medium heat. add breadcrumbs and stir until golden brown, abut 10 minutes. Cool. (Can be prepared 2 days ahead. Cover and let stand at room temperature.)
Position rack in center of oven and preheat to 400. Spray 11″ x 7″ (2 qt.) baking dish. Mix thyme, salt, pepper in small bowl. Combine grated cheddar cheese and flour in large bowl; toss to coat cheese Arrange 1/3 of potatoes over bottom of prepared dish. Sprinkle 1/3 of thyme mixture, then 1/3 of cheese mixture over. Repeat layering of potatoes, thyme mixture and cheese mixture 2 more times. Whisk chicken broth, whipping cream and mustard in medium bowl to blend until smooth. Pour gently over potatoes in corners, too.
Bake potatoes 25-30 minutes. Sprinkle buttered crumbs over top. Bake until potatoes are tender and top is golden brown about 45 minutes to 1 hour longer. Let stand 15 minutes before serving.