Cheesy Au Gratin Potatoes
1¼ cups shredded sharp cheddar cheese
1¼ cups shredded Monterey jack cheese
½ cup grated Parmesan cheese
2 teaspoons cornstarch
3 pounds russet potatoes, peeled and sliced ⅛-inch thick
Salt and pepper
¾ cup heavy cream
½ cup low-sodium chicken broth
Preheat the oven to 350 degrees and adjust an oven rack to the middle position.
In a large bowl, toss the cheeses and cornstarch together until evenly coated.
In a large gratin dish (about a 2- to 3-quart dish), shingle half of the potatoes.
Sprinkle the potatoes evenly with 1½ cups of the cheese mixture, ½ teaspoon salt, and ¼
Top with the remaining potatoes, shingling them neatly and evenly.
Sprinkle another ½ teaspoon salt and ¼ teaspoon pepper evenly over the top.
Combine the cream and the broth in a large measuring cup and pour the mixture over the
Top with the remaining cheese mixture and bake until golden brown and a fork inserted into the
center slides in easily with little resistance, 75 to 85 minutes.
Let the potatoes cool for 10 minutes.
Adapted from melskitchencafe.
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