Old Woman Peeling Potatoes
Old Woman Peeling Potatoes
Langley, Walter
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La Belle Cuisine - More Side Dishes

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Potato Gratin with Mustard
and Cheddar Cheese



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Mustard field by Grosbous, Sure River Valley, Luxembourg
Mustard field by Grosbous, Sure River Valley, Luxembourg
Bibikow, Walter
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La Belle Cuisine


Potato Gratin with Mustard
and Cheddar Cheese

Bon Appetit November 1995

Bon Appetit - One Year Subscription 

1 tablespoon butter
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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