Potato Gratin With Mustard And White Cheddar Chees... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This rich and creamy potato gratin is best soon after baking. It does have to sit 15 minutes after coming out of the oven, (not included in cook time) so, I usually throw a salad together while Bryan grills a steak, and it's an easy yummy supper! Read more ! Ingredients:
1 1/2 t butter, plus extra for greasing dish |
1/2 c fresh white bread crumbs |
1 1/2 t dried thyme |
1/2 t salt |
1/2 t fresh ground black pepper |
8 oz sharp white cheddar cheese, grated |
2 t all-purpose flour |
2 1/2 lbs russet potatoes, peeld and thinly sliced into bowl of cold water |
2 c chicken broth |
1/2 c heavy cream |
3 t dijon mustard |
Directions:
1. Melt butter in a large, heavy skillet over medium heat
2. Add bread crumbs and saute until crumbs are golden brown
3. About 5-6 minutes
4. Remove and cool crumbs
5. (This can be done 1 day ahead - cover and leave at room temp)
6. Place oven rack at center position and preheat to 400
7. Butter a 2 qt baking dish
8. Mix thyme, salt, pepper in a small bowl
9. Toss grated cheddar cheese and flour in a large bowl
10. Pell potatoes and slice thinly, into a large bowl of ice cold water
11. Drain once all potatoes are sliced and arrange 1/3 of them over bottom of baking dish
12. Sprinkle 1/3 of the thyme mixture over potatoes
13. Then 1/3 of the cheese mixture
14. Repeat to make 2 more layers
15. Whisk chicken broth, cream, and mustard in a medium bolw to blend
16. Pour broth mixture over potatoes, lifting layers gently with a fork orknife as your pour, so that the liquid is evenly distributed
17. Bake 45 minutes
18. Sprinkle buttered crumbs over top
19. Bake until potatoes are tender and top is golden brown, abut 45 minutes longer
20. Let stand 15 minutes before serving
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