Position rack in center of oven and preheat to 400°F. Butter 15 x 10 x 2-inch (4-quart) glass baking dish. Mix thyme, salt and pepper in small bowl. Combine grated cheddar cheese and flour in large bowl; (I added the thyme and salt and pepper in with the flour) toss to coat cheese. Arrange 1/3 of potatoes over bottom of prepared dish. Sprinkle 1/3 of thyme mixture, then 1/3 of cheese mixture over. Repeat layering of potatoes, thyme mixture and cheese mixture 2 more times. Whisk chicken broth, whipping cream and mustard in medium bowl to blend. Pour broth mixture over potatoes. Sprinkle with additional cheese. MICROWAVE, yes microwave, it for 20-30 min until the potatoes are softened. Bake at 350°F -400°F until the whole thing is bubbly and brown about 1 hour longer.
Make sure the potatoes are completely dry by wrapping them in paper towels to absorb the moisture. YOu may want to reduce the amount of Thyme and Mustard to taste.
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|Serving Size: 1 Serving (3917g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1637 (70%)|
|Amt Per Serving||% DV|
|Total Fat 181.9g||243 %|
|Saturated Fat 110.1g||550 %|
|Monounsaturated Fat 53.8g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 558.5mg||172 %|
|Sodium 8600.4mg||297 %|
|Potassium 1153.8mg||30 %|
|Total Carbohydrate 52.1g||15 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 43g|
|Protein 131.7g||188 %|
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Calories per serving: 2349
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