Cheesy Au Gratin Scalloped Potatoes

Hard to disappoint a family dinner with cheesy scalloped potatoes as a side to the main course!

Cheesy au Gratin Scalloped Potatoes

Everyone gets excited at the smell of a cheesy dish baking in the oven. This casserole of scalloped potatoes has just the right firmness to the layers of potatoes, with creamy cheese throughout.

Tip: I find approximately 3.3 lbs (ie. 3 lbs, 5oz) of unpeeled potatoes produce just about the 3 lbs of peeled potatoes.

Ingredients

• 3 lbs peeled russet potatoes, sliced 1/4 in thick

• 1 1/4 cups shredded Sharp Cheddar cheese

• 1 1/4 cups shredded Monterrey Jack cheese

• 1/2 cup grated or shredded Parmesan cheese

• 2 tsp cornstarch

• 3/4 cup heavy cream

• 1/2 cup chicken broth

• 1 tsp salt, divided

• 1/2 tsp ground black pepper, divided

Directions

1. Preheat your oven to 350F.

2. In a large bowl, toss the three cheeses and cornstarch until well mixed.

3. In a large gratin dish (or 13x9 baking dish), shingle half the potatoes. Sprinkle half the cheese mixture over top, along with 1/2 tsp salt and 1/4 tsp pepper. Shingle the remaining potatoes on top and sprinkle them with the remaining 1/2 tsp salt and 1/4 tsp pepper, but do NOT apply the remaining cheese just yet.

4. In a large measuring cup or medium bowl, mix the heavy cream and broth. Gently pour the mixture evenly over the potatoes. Finally, top with the remaining cheese.

5. Bake in a middle rack until golden brown and a fork or small knife in the center slides easily, 75-85 minutes. Let the potatoes cool 10 minutes and serve.

Tags: #casserole #cheese #cream #potatoes