Ingredients:
1 1/2 tablespoons butter
1 cup breadcrumbs
3 tablespoons all-purpose flour
1 teaspoon dried thyme
1 1/4 teaspoons salt
1 teaspoon fresh ground black pepper
3 lbs potatoes, peeled and thinly sliced
1 small onions (optional)
1 1/2 cups chicken stock
1 cup whipping cream
1 tablespoon Dijon mustard
Directions:
Preheat oven to 400 F.
Lightly grease a 9×13 inch baking dish.
In a small pan, melt butter.
Stir in the bread crumbs and saute briefly.
Set aside.
In a small bowl, combine the flour, thyme, salt and pepper.
Place 1/3 of the potatoes into the baking dish.
Sprinkle 1/3 of the flour mixture evenly over the potatoes and top with 1/2 of onions (if desired).
Repeat.
Top with remaining third of potatoes and flour mixture.
Mix together Chicken stock, whipping cream and mustard.
Pour mixture over the potatoes.
Bake for 1 hour at 400 F.
Turn oven down to 350 F.
Lightly spread the bread crumb mixture over the top and bake for an additional 30 minutes.
Servings: 8
Time preparation: 15 min.
Time total: 105 min.