Actually, cheese au gratin.

Terry Pulliam Burd


Potato Gratin With Mustard And Cheddar Cheese

vegetables

1 tablespoon butter
1 cup bread crumbs
1 tablespoon thyme
2 teaspoons salt
1 teaspoon pepper
1 pound cheddar cheese; white, grated
1/4 cup flour
5 pounds russet potatoes; peeled, thinly slice
4 cups chicken broth
1 cup whipping cream
6 tablespoons Dijon mustard

Melt butter in heavy large skillet over medium heat. Add breadcrumbs and
stir until crumbs are golden brown, about 10 mins. Cool crumbs. (Can be
prepared 2 days ahead. Cover and let stand at room temperature.)

Position rack in center of oven and preheat oven to 400F. Butter 15x10x2"
(4 qt.) glass baking dish. Mix thyme, salt and pepper in small bowl.
Combine grated cheddar cheese and flour in large bowl; toss to coat
cheese.
Arrange 1/2 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. Pour broth
mixture over potatoes.

Bake potatoes 30 mins. Sprinkle buttered crumbs over. Bake until potatoes
are tender and top is golden brown, about 1 hour longer. Let stand 15
mins.
before serving.

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Contributor: Bon Appetit

Yield: 12 servings


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