au gratin potatoes

Name: Au gratin potatoes
Yield: 6
Ingredients: 5 ounce(s) sharp cheddar cheese, shredded, 1 1/4 cups; 5 ounce(s) monterey jack cheese, shredded, 1 1/4 cups; 1 ounce(s) parmesan cheese, grated, 1/2 cup; 2 teaspoon(s) cornstarch; 3 pound(s) russet potatoes, about six, peeled and sliced 1/8 inch thick; - salt and pepper; 3/4 cup(s) heavy cream; 1/2 cup(s) low sodium chicken broth

(3 RATINGS)

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Lynnda Cloutier

Mission Viejo, CA

Updated on Jul 13, 2012

Use a mandolin or food processor fitted with a slicing blade to get the potatoes as thin as possible. It's the key to this delicious dish. You're going to need a 2 or 3 quart gratin dish, but don't grease it.Source unknown

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yield 6 serving(s)

Ingredients

5 ounces sharp cheddar cheese, shredded, 1 1/4 cups
5 ounces monterey jack cheese, shredded, 1 1/4 cups
1 ounce parmesan cheese, grated, 1/2 cup
2 teaspoons cornstarch
3 pounds russet potatoes, about six, peeled and sliced 1/8 inch thick
- salt and pepper
3/4 cup heavy cream
1/2 cup low sodium chicken broth

How To Make au gratin potatoes

Step 1

Adjust oven rack to middle position and heat oven to 350°. Toss cheddar, Monterey Jack, Parmesan and cornstarch in a large bowl until cheese is evenly coated.

Step 2

Shingle half of potatoes in large gratin dish, sprinkle evenly with 1 cup cheese mixture, three quarter teaspoon salt, and 1/4 teaspoon pepper. Top with remaining potatoes, 3/4 teaspoon more salt and 1/4 teaspoon more pepper.
Step 3

Mix cream and broth in a large measuring cup and pour over potatoes. Top with remaining cheese mixture. Bake until Golden Brown and fork inserted into center meets little resistance, 1 1/4 to 1 1/2 hours. Let cool for 10 minutes and serve.
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