Cheesy AuGratin Potatoes (Louise Michaelis)

By ctaubenheim

Ingredients

• 1 1/4 cup shredded cheddar cheese
• 1 1/4 cup shredded Monterey Jack cheese
• 1/2 cup grated Parmesan cheese
• 2 tsp cornstarch
• 3 # Russet potatoes, peeled and sliced 1/8 inch thick
• salt and pepper
• 3/4 cup heavy cream
• 1/2 cup low sodium chicken broth

Details

Preparation time 10mins
Cooking time 110mins

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.