Cheesy Au Gratin Potatoes

For 6 servings, Cheesy Au Gratin Potatoes keeps the list centered on cornstarch, russet potatoes and Salt and pepper. Set aside about 105 minutes.

• Yield 6 servings
• Ready in 105 minutes
• Prep 20 minutes
• Cook 85 minutes

Ingredients

• 1 1/4 cups (about 5 ounces) freshly shredded sharp cheddar cheese
• 1 1/4 cups (about 5 ounces) freshly shredded Monterey jack cheese
• 1/2 cup (about 2 ounces) freshly grated Parmesan cheese
• 2 teaspoons cornstarch
• 3 pounds russet potatoes, peeled and sliced 1/8-inch thick
• Salt and pepper
• 3/4 cup heavy cream
• 1/2 cup low-sodium chicken broth

Instructions

1. Preheat the oven to 350 degrees and adjust an oven rack to the middle position.
2. In a large bowl or ziploc bag, toss the cheeses and cornstarch together until evenly coated.
3. IMPORTANT: See note below for size of pan to use.
4. Layer half of the potatoes in the bottom of the pan overlapping slightly in a shingle-type pattern.
5. Sprinkle the potatoes evenly with 1 1/2 cups of the cheese mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
6. Top with the remaining potatoes, shingling them neatly and evenly over the cheese. Sprinkle another 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over the top.
7. Combine the cream and broth in a large measuring cup and pour the mixture over the potatoes.
8. Sprinkle the remaining cheese mixture over the top and bake until golden brown and a fork inserted into the center slides in easily with little resistance, 75 to 85 minutes (check the potatoes after 60 minutes if baking in a 9X13-inch pan).
9. Let the potatoes cool for 10 minutes to set up. Serve warm.

Give it a minute off the heat, then serve it while it is still hot.