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• 1-1/2 tablespoons butter
• 1 cup fresh bread crumbs
• 3 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1-1/4 teaspoons salt
• 1 teaspoon black pepper, freshly ground
• 2-3/4 to 3 pounds potatoes (baking potatoes or russets), peeled and thinly sliced (1/8-inch slices)
• 1 small onion, peeled and very thinly sliced, rings separated
• 1-1/2 cups chicken broth
• 1 cup heavy cream (whipping cream)
• 1 tablespoon Dijon mustard

Butter a 9x13-inch baking dish, and preheat the oven to 400°F.

Over medium heat, melt the 1-1/2 tablelspoons butter and stir in the bread crumbs. Sauté until golden, remove from heat and set aside.

In a small bowl, combine the flour, thyme, salt and pepper.

Put one-third of the sliced potatoes into the buttered baking dish. Sprinkle one-third of the flour mixture evenly over the potatoes, and top with half of the onion rings. Repeat for the second layer, then top with the remaining one-third of the potatoes and flour mixture.

Whisk together the chicken broth, cream and mustard, and pour mixture evenly over the potatoes. Bake for 30 minutes, then scatter the bread crumbs over the potatoes. Continue baking for 50 to 60 minutes longer. Potatoes should be crusty and medium brown on top, but tender and creamy in the middle. Most of the liquid will be absorbed, but potatoes should still be moist. Serve warm. Makes 8 servings.

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