Description[]
Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM
This rich and creamy potato gratin is best when served soon after baking. However, since it needs to rest 15 minutes once out of the oven, you could use this quarter hour to complete a menu by quickly grilling steaks or chops and assembling a green salad.
Ingredients[]
- 1½ teaspoons unsalted butter, plus extra for greasing baking dish
- ½ cup fresh white bread crumbs
- 1½ teaspoons dried thyme
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 8 ounces sharp white Cheddar cheese, grated
- 2 tablespoons all-purpose flour
- 2½ pounds russet potatoes, peeled, thinly sliced
- 2 cups reduced-sodium chicken broth
- ½ cup heavy cream
- 3 tablespoons Dijon mustard
Directions[]
- Melt butter in a large, heavy skillet over medium heat.
- Add bread crumbs and stir until crumbs are golden brown, 5 to 6 minutes.
- Remove and cool crumbs. (The bread crumbs can be prepared 1 day ahead. Cover and leave at room temperature.)
- Arrange an oven rack at center position and preheat oven to 400 degrees F.
- Butter a 2-quart ovenproof baking dish.
- Mix thyme, salt, and pepper in a small bowl.
- Toss grated Cheddar and flour in a large bowl.
- Arrange ⅓ of the potatoes over bottom of prepared dish.
- Sprinkle ⅓ of thyme mixture over them, then ⅓ of cheese mixture.
- Repeat to make 2 more layers.
- Whisk chicken broth, cream, and mustard in a medium bowl to blend.
- Pour broth mixture over potatoes, lifting layers gently with a fork or knife as you pour so that this liquid is evenly distributed.
- Bake 45 minutes.
- Sprinkle buttered crumbs over top.
- Bake until potatoes are tender and top is golden brown, about 45 minutes longer.
- Let stand 15 minutes before serving.
YIELD: SERVES 6