Cheesy Au Gratin Potatoes
These are so good in a dutch oven. If you don't have one - or are using your only one for meatloaf, use a casserole dish.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 1/4 cups | shredded sharp Cheddar cheese |
| 1 1/4 cups | shredded monterrey jack cheese |
| 1/2 cup | grated Parmesan cheese |
| 2 teaspoons | cornstarch |
| 3 pounds | russet potatoes, peeled and sliced 1/8-inch thick (to make this recipe turn out right the potatoes must be thinly and evenly sliced. a food processor or mandolin works best.) |
| salt and pepper | |
| 3/4 cup | heavy cream |
| 1/2 cup | low-sodium chicken broth |
Directions:
In a large bowl, toss the cheeses and cornstarch together until evenly coated. In a dutch oven, neatly layer the potatoes. (This step is important since it helps the keep the potatoes from being a sloppy mess when served.) 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, layering 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 at 350° for 75-85 minutes or until golden brown and a fork inserted into the center slides in easily with little resistance. Let the potatoes cool for 10 minutes. Serves 6-8.
Source: dutchovenmadness.blogspot.com
