Tender thinly sliced potatoes layered with white cheddar and gruyere cheese baked with cream and stock that's seasoned with Dijon mustard and thyme. A sprinkling of extra cheese on top browns up nice and crispy.
3poundsYukon Gold potatoes (peeled or unpeeled)sliced 1/8-inch thick
Instructions
Preheat oven to 375 degrees F.
Rub 13 x 9 x 2 - inch casserole dish with butter and then rub with a cut garlic clove.
Measure and reserve 1/2-cup of the shredded cheeses. (This will be the final topping before baking.) In a bowl, combine the rest of the shredded cheese with the flour, thyme, salt and pepper. Toss to combine.
In a pot, (5-6 qt) stir together the cream, broth and mustard. add the sliced potatoes. Bring to a boil, reduce heat and simmer, covered, for about 2 minutes. The potatoes won't be completely submerged, you can gently stir a few times so they cook evenly.
Spoon 1/3 of the potato mixture into prepared dish. Top with half of the cheese/flour mixture. Repeat these layers. Finish with the remainder of the potatoes. Pour over any remaining cream/broth mixture. Top with the reserved 1/2 cup of cheese.
Place casserole dish on a foil lined baking sheet and place in center of preheated oven. Bake for 45 minutes (uncovered) or until the potatoes are tender, the mixture is bubbling all over and the top has browned. Let stand 10-15 minutes before serving (will allow mixture to thicken and be easier to serve.)
Notes
Make Ahead Directions:Assemble the Day Before: Complete dish up until the point where you add the final topping of cheese and bake. Cover with plastic wrap, pressing onto the surface of the potatoes and refrigerate. Take out of refrigerator for 30 minutes before baking to take the chill off. Will take a little longer to cook, plan to add about 15-20 minutes to the cook time.)
Nutrition (approx. data estimated via online nutritional calculator.)