AuGratin Potatoes

I loved these potatoes. I can not wait to make them again. While the actual cooking time took awhile the set up was quick and easy. I made these to go with our ham on Easter and they were a hit. I made two batches of these potatoes and only a small amount was left. They were not greasy and they tasted so much better than the boxed potatoes. I found the recipe in Cook's Country Magazine, April/May 2009 issue.

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

Adjust oven rack to middle position and heat oven to 350 degrees. Toss cheeses and cornstarch in large bowl until evenly coated.

Shingle half of potatoes in large gratin dish, sprinkle evenly with one cup cheese mixture, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Top with remaining potatoes, additional 3/4 teaspoon salt, and additional 1.4 teaspoon pepper.

Combine cream and broth in large measuring cup and pour over potatoes. Top with remaining cheese mixture and bake until golden brown and fork inserted into center meets little resistance, 75 to 90 minutes. Let cool 10 minutes. Serve.