Creamy Thyme Potato Gratin

Serves 8
  • 3 lbs. Kowalski's Yukon Gold Potatoes (about 8 medium potatoes), peeled, sliced 1/4" thick
  • 6 tbsp. cold butter, cut into small pieces, divided
  • 4 tbsp. flour, divided
  • 3 tbsp. chopped fresh thyme, divided
  • 2 tsp. salt, divided
  • 1/2 tsp. Kowalski's Coarse Black Pepper, divided
  • 3 cups half-and-half
  • 1 cup panko breadcrumbs
  • 2 tbsp. melted butter

Layer 1/3 of potato slices in bottom of a greased 13x9" glass baking dish; top with 2 tbsp. butter and sprinkle with 2 tbsp. flour, 1 tbsp. thyme, 1 tsp. salt and 1/4 tsp. pepper. Repeat layers twice, eliminating flour, salt and pepper from the top layer; pour half-and- half over top. Bake, loosely covered, in a preheated 350° oven until bubbly (about 45 min.). In a small bowl, combine breadcrumbs and melted butter; sprinkle evenly over potatoes. Continue baking, uncovered, until topping is browned (12-15 min.); sprinkle with remaining thyme. Serve immediately.