Cheesy Au Gratin Potatoes

This was the first time I had ever made Au Gratin Potatoes from scratch. My hubby LOVES Au Gratin Potatoes, so when I saw this recipe over at My Kitchen Cafe, I had to try it. It was not complicated at all, and the best thing....it wasn't dry!!!!! I LOVE potatoes...but can't stand dry potatoes!!!!!! So I was so happy that this dish was full of flavor, and full of moisture!!!! Yum!!!




Cheesy Au Gratin Potatoes
submitted by Camille
(from My Kitchen Cafe)

*Serves 6

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

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.