0 Picture
Ingredients
- 3 lb Baking Potatoes, thinly sliced, 9 cups
- 2 cups Shredded White Cheddar Cheese, 8 oz
- 1/4 cup Flour
- 1/4 cups Chicken Broth
- 1 cup Whipping Cream
- 3 tsp Dijon Style Mustard
- 3/4 tsp Salt
- 3/4 tsp Ground Black Pepper
- 3/4 tsp Dried Thyme, crushed
- 1 cup Soft Bread Crumbs
- 1 tsp Butter or Margarine, melted
Details
Servings 10
Preparation time 20mins
Cooking time 60mins
Adapted from BetterRecipes.com
Preparation
Step 1
1. Preheat oven to 350F. In covered 4qt Dutch oven, cook potato slices in enough boiling lightly salted water to cover about 10 mins or until just tender. Drain and set aside.
2. Meanwhile, in medium bowl, toss together cheese and flour; set aside. In another medium bowl, whisk together broth, whipping cream, mustard, salt, pepper and thyme; set aside. In small bowl, mix bread crumbs and melted butter.
3. In 3qt ungreased rectangular baking dish, layer half of the potatoes and half of the cheese mixture; repeat layers. Pour broth mixture over potatoes. Sprinkle with bread crumb mixture. Bake uncovered, for 35 mins or until potatoes are tender and sauce is bubbly. Let stand for 10-15 mins before serving. Sprinkle with parsley, if desired.
Review this recipe