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La Belle Cuisine - More Side Dishes
Fine Cuisine with Art Infusion "To cook is to
create. And to create well... Potato Gratin with Mustard and Cheddar Cheese
most of them, but never the potatoes that went with them." - Nora Ephron, "Heartburn" |
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Recipe of the Day Categories:
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Potato Gratin with Mustard and Cheddar Cheese Bon Appetit
Bon Appetit - One Year Subscription 1 cup fresh white bread crumbs 1 tablespoon dried thyme 2 tablespoons salt 1 teaspoon ground pepper 1 pound sharp white Cheddar cheese, grated 1/4 cup all-purpose flour 5 pounds russet potatoes, peeled, thinly sliced 4 cups chicken broth 1 cup whipping cream 6 tablespoons Dijon mustard Melt butter in heavy large skillet over medium heat. Add bread crumbs and stir until crumbs are golden brown, about 10 minutes. Cool crumbs. Position rack in center of oven and preheat to 400 degrees F. Butter a 15-by-10-by-2-inch (4-quart) glass baking dish. Mix the thyme, salt and pepper in small bowl. Combine grated cheddar cheese and flour in large bowl; toss to coat cheese. Arrange 1/3 of the 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 the chicken broth, whipping cream and mustard in a medium bowl to blend. Pour broth mixture over potatoes. Bake potatoes 30 minutes. Sprinkle buttered crumbs over. Bake until potatoes are tender and top is golden brown, about 1 hour longer. Let stand 15 minutes before serving. Serves 12.
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