Creamy Thyme Potato Gratin
Ingredients
3 lbs.
Kowalski's Yukon Gold Potatoes (about 8 medium potatoes), peeled, sliced ¼" thick
6 tbsp.
cold Kowalski's Butter, cut into small pieces, divided
4 tbsp.
flour, divided
3 tbsp.
chopped fresh thyme, divided
2 tsp.
kosher salt, divided
½ tsp.
freshly ground Kowalski's Black Peppercorn, divided
3 cups
half-and-half
1 cup
panko breadcrumbs
2 tbsp.
melted Kowalski's Butter
Directions
Layer ⅓ 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 ¼ 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.
