Potato Gratin with Mustard and Cheddar Cheese

Ingredients

• 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

Directions

1. 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.)
2. 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.
3. 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.
4. This recipe can easily be doubled to a 15"x10"x2" (4quart) pan if you are baking for a crowd.