Creamy Thyme Potato Gratin
Ingredients
3 lbs.
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.
Kowalski's Butter, melted
Directions
- Preheat oven to 350°. Butter a 9x13" glass baking dish.
- Spread ⅓ of the potato slices evenly in bottom of prepared baking dish.
- Top potatoes with 2 tbsp. cold butter; 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 preheated oven until bubbly (about 45 min.).
- In a small mixing bowl, combine breadcrumbs and melted butter; sprinkle evenly over potatoes. Continue baking, uncovered, until topping is browned (12-15 min.).
- Remove from oven; sprinkle with remaining thyme. Serve immediately.
