Perfect Potatoes Au Gratin

Everyone needs a basic potatoes au gratin recipe and it helps if it's also for the perfect potatoes au gratin and so here you go. THE perfect potatoes au gratin. Creamy, cheesy, decadent, a side dish that will hold it's own and quite possibly steal the show to boot. Go forth and make.

Perfect Potatoes Au Gratin

{Recipe from mels kitchen cafe}

1 1/4 cups grated sharp cheddar cheese

1 1/4 grated monterey jack cheese

1/2 cup grated parmesan cheese

2 t cornstarch

3 pounds russet potatoes, peeled and sliced 1/8-1/4 inch thick

salt and pepper

3/4 cup heavy cream

1/2 cup chicken broth

Preheat oven to 350 degrees. Toss cheeses and cornstarch together until evenly coated. In large 2-3 quart greased gratin baking dish (I used 9x13 and it was just fine), shingle 1/2 the potatoes. Sprinkle with salt and pepper and 1 1/2 cups cheese mixture. Top with remaining potatoes, shingling them again and season with salt and pepper. Combine the cream and broth in large measuring cup and pour over the potatoes. Top with remaining cheese mixture and bake until golden brown and a fork inserted into the center slides in easily with little resistance, 75-85 minutes. Let potatoes cool 10 minutes and serve.

Serves 6-8 or more.