lb russet potatoes, peeled and sliced 1/8-inch thick (To make this recipe turn out right the potatoes MUST be thinly and evenly sliced. A food processor or mandolin works best
salt and pepper
3/4
cup heavy cream
1/2
cup low-sodium chicken broth
Directions
1.
In a large bowl, toss the cheeses and cornstarch together until evenly coated. In a dutch oven, neatly layer the potatoes. (This step is important since it helps the keep the potatoes from being a sloppy mess when served.) Sprinkle the potatoes evenly with 1 1/2 cups of the cheese mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Top with the remaining potatoes, layering them neatly and evenly. Sprinkle another 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over the top.
2.
Combine the cream and the broth in a large measuring cup and pour the mixture over the potatoes. Top with the remaining cheese mixture and bake at 350° for 75-85 minutes or until golden brown and a fork inserted into the center slides in easily with little resistance. Let the potatoes cool for 10 minutes. Serves 6-8
Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.
By
