Ingredients
5 oz sharp cheddar, shredded (1 1/4 c)
5 oz Jack cheese shredded ( 1 1/4 c.)
1 oz parmesean (1/2 c.)
2 tsp cornmeal
3 lbs russet potatoes (about 6), peeled and sliced 1/8 inch thick (crucial)
salt & pepper
3/4 c. heavy cream
1/2 c. low-sodium chicken broth
Preparation
Toss cheeses an cornmeal in large bowl until coated. Shingle half of potatoes in 2-3 qt. gratin dish , sprinkle evenly with 1 c. of cheese mixture, 3/4 salt and 1/4 pepper. Top with the remaining potatoes, 3/4 tsp. more salt ad 4 more pepper.
Combine cream and broth in large measuring cup and pour over the potatoes. Top with remaining 2 c. cheese mixture and bake until golden and tender (75 - 90 min.) Let cool for 10 min.
