Easy Potato Gratin
1 tablespoon Herbs de Provence*2 teaspoons salt (kosher or sea is what I always
recommend)
1 teaspoon ground pepper (FRESH, again, this is in a
perfect world)
1 pound sharp white cheddar cheese, grated, or
combination of your favorites
1/4 cup all-purpose flour
5 pounds russet potatoes, peeled, thinly sliced (Yukon
gold works great, too)
4 cups chicken broth
1 cup cream or half-and-half
6 tablespoons Dijon mustard (optional)
Heat oven to 400 degrees. Prepare a 4-quart casserole dish by giving it a nice coat of soft butter.
Mix the herbs, salt and pepper in small bowl. Combine the grated cheese and flour in a large bowl; toss to coat the cheese.
Arrange a layer of potatoes over the bottom of prepared dish. Sprinkle over this layer some of the herb and salt mixture, then some of cheese mixture. Repeat this layering of
potatoes, herb mixture and cheese mixture 2 more times.
Whisk the chicken broth, cream and mustard (if using) in a medium bowl to blend. Pour broth mixture over the top layer.
Bake about 50 minutes or until potatoes are soft and the cheese is browned. Let stand 15 minutes before serving.
*Moores Flour Mill in Redding is a wonderful source for dried herbs.