Ingredients
- 1/4 cup butter and olive oil, mixed
- 1 teaspoon fresh thyme leaves (1/4 teaspoon dried)
- 2 pounds Idaho potatoes, thinly sliced
- Salt
- Freshly ground pepper
- 8 ounces Fontina cheese, grated
- 1/2 cup heavy cream
- 3 to 4 cups whole-wheat breadcrumbs tossed with 1/3 cup melted butter
Description
Adrienne's Potato Gratinee
Emerils
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