Cheesy AuGratin Potatoes (Louise Michaelis)

By ctaubenheim

Ingredients

• 1 1/4 c. shredded sharp cheddar cheese
• 1 1/4 c. shredded Monterey jack cheese
• 1/2 c. granted Parmesan cheese
• 2 tsp cornstarch
• 3 # Russet potatoes, peeled and sliced 1/8 inch thick
• salt and pepper
• 3/4 c. heavy cream
• 1/2 c. low sodium chicken broth

Preparation

Step 1

Combine cheeses. Adjust over rack to middle position and heat over to 350 degrees. Toss cheeses and cornstarch in large bowl until evenly coated. Assemble gratin. Shingle half of potatoes in large gratin dish, sprinkle evenly with 1 cup cheese mixture, 3/4 tsp salt and 1/4 tsp pepper. Top with remaining potatoes, additional 3/4 tsp salt and 1/4 tsp pepper. Bake. Combine cheese and broth in large measuring cup and pour over potatoes. Top with remaining cheese mixture and bake until golden brown and fork inserted into center meets little resistance, 75 to 90 minutes. Let cool 10 minutes. Serve.