Au gratin potatoes
5 ozsharp cheddar cheese, shredded, 1 1/4 cups
5 ozmonterey jack cheese, shredded, 1 1/4 cups
1 ozparmesan cheese, grated, 1/2 cup
3 lbrusset potatoes, about six, peeled and sliced 1/8 inch thick
·salt and pepper
3/4 cheavy cream
1/2 clow sodium chicken broth
How to Make Au gratin potatoes
- 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.