INGREDIENTS

1. 1 1/2tablespoonsbutter
2. 1cupbreadcrumbs
3. 3tablespoonsall-purpose flour
4. 1teaspoondried thyme
5. 1 1/4teaspoonssalt
6. 1teaspoonfresh ground black pepper
7. 3lbspotatoes, peeled and thinly sliced
8. 1smallonion (optional)
9. 1 1/2cupschicken stock
10. 1cupwhipping cream
11. 1tablespoonDijon mustard

DIRECTIONS

1. Preheat oven to 400°F.
2. Lightly grease a 9×13 inch baking dish.
3. In a small pan, melt butter.
4. Stir in the bread crumbs and saute briefly.
5. Set aside.
6. In a small bowl, combine the flour, thyme, salt and pepper.
7. Place 1/3 of the potatoes into the baking dish.
8. Sprinkle 1/3 of the flour mixture evenly over the potatoes and top with 1/2 of onions (if desired).
9. Repeat.
10. Top with remaining third of potatoes and flour mixture.
11. Mix together Chicken stock, whipping cream and mustard.
12. Pour mixture over the potatoes.
13. Bake for 1 hour at 400°F.
14. Turn oven down to 350°F.
15. Lightly spread the bread crumb mixture over the top and bake for an additional 30 minutes.