Au Gratin Potatoes

Another Pinterest recipe keeper! I made these the other night, and they were amazing! The key is the super thin sliced potatoes, which I achieved using my food processor with the circular cutter in it. I think next time I'll change up the Jack cheese for Gruyere, since that's a favorite of mine.

INGREDIENTS:

• 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 (keep them in a bowl of cold water to prevent them from turning pink!)
• Salt and pepper
• 3/4 cup heavy cream
• 1/2 cup low-sodium chicken broth

DIRECTIONS:

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 the potatoes, then sprinkle half the cheese mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper on top. 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.

Original Recipe: Mel's Kitchen Cafe