Au gratin potatoes

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

By Lynnda Cloutier
@eatygourmet

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

Rating:

★★★★★ 3 votes5

Comments:

11 Comments

Serves:

Ingredients

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5 oz

sharp cheddar cheese, shredded, 1 1/4 cups
5 oz

monterey jack cheese, shredded, 1 1/4 cups
1 oz

parmesan cheese, grated, 1/2 cup
2 tsp

cornstarch
3 lb

russet potatoes, about six, peeled and sliced 1/8 inch thick
·

salt and pepper
3/4 c

heavy cream
1/2 c

low sodium chicken broth

How to Make Au gratin potatoes

Step-by-Step

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.
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.
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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