Ingredients

The following ingredients have 6 Servings
  • 1 1/4 cups shredded sharp cheddar cheese
  • 1 1/4 cups shredded Monterey jack cheese
  • 1/2 cup 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

Instruction

  • 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 1 1/2 cups of the cheese mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Top with the remaining potatoes, shingling them neatly and evenly. Sprinkle another 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over the top.
  • Combine the cream and the broth in a large measuring cup and pour the mixture over the potatoes. 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. Serve.