Prep Time: 1 and 1/2 Hours
Yields: 6 Servings
Few foods seem as all-American as potatoes. Despite its partly French name and famous French pedigree, au gratin potatoes are at home on countless Cajun and Creole dinner tables, especially at holiday time!
4 pounds russet potatoes, peeled and sliced ¨û-inch thick
1 and 1/4 cups shredded sharp cheddar cheese
1and 1/4 cups shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
2 tsps cornstarch
salt and black pepper to taste
granulated garlic to taste
2 eggs, beaten
1 and 1/2 cups heavy cream
1/2 cup low-sodium chicken broth
Preheat oven to 350 degrees F. In a large bowl, combine cheeses and cornstarch, tossing lightly until evenly coated. In a large gratin dish, shingle one-third of potatoes then sprinkle evenly with 1 cup cheese mixture, salt, black pepper and granulated garlic. Repeat with half of remaining potatoes and cheese then season with salt, pepper and granulated garlic. Add a third layer with remaining potatoes then season with additional salt, black pepper and granulated garlic. Set aside. In a small bowl, combine beaten eggs, cream and chicken broth. Pour cream mixture over potatoes then top with remaining cheese mixture. Place potatoes on center rack of oven and bake until golden brown and fork inserted into center meets little resistance, 75-90 minutes. Remove from oven and let cool 10 minutes before serving.