On Sun, 18 Dec 2005 18:34:07 -0600, Damsel in dis Dress
> rummaged among random neurons and opined:

>On Sun, 18 Dec 2005 22:02:45 +0000, "MoM" > wrote:
>
>> -= Exported from BigOven =-
>>
>> Au Gratin Potatoes
>
>Thanks for sharing this, Helen. I have all the ingredients, and we
>both love cheesy potatoes. Betty Crocker usually makes them for me,
>but I'm thinking I'll give these a shot very soon.

Dams, I have a recipe that has a different spin on au gratin potatoes
that the family loves:

@@@@@ Now You're Cooking! Export Format

Potato Gratin With Mustard And Cheddar Cheese

vegetables

1 tablespoon butter
1 cup bread crumbs
1 tablespoon thyme
2 teaspoons salt
1 teaspoon pepper
1 pound cheddar cheese; white, grated
1/4 cup flour
5 pounds russet potatoes; peeled, thinly slice
4 cups chicken broth
1 cup whipping cream
6 tablespoons Dijon mustard

Melt butter in heavy large skillet over medium heat. Add breadcrumbs
and stir until crumbs are golden brown, about 10 mins. Cool crumbs.
(Can be prepared 2 days ahead. Cover and let stand at room
temperature.)

Position rack in center of oven and preheat oven to 400F. Butter
15x10x2" (4 qt.) glass baking dish. Mix thyme, salt and pepper in
small bowl.

Combine grated cheddar cheese and flour in large bowl; toss to coat
cheese. Arrange 1/2 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.
Pour broth mixture over potatoes.

Bake potatoes 30 mins. Sprinkle buttered crumbs over. Bake until
potatoes are tender and top is golden brown, about 1 hour longer. Let
stand 15 mins.
before serving.

Contributor: Bon Appetit

Yield: 12 servings

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

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