By far, the best au gratin potatoes I've ever eaten.  The key is to slice the potatoes very thinly and evenly.  A food processor or a mandolin makes it a lot easier.

Ingredients:

• 3 cups shredded colby jack cheese
• 1/2 cup grated Parmesan cheese
• 2 teaspoons cornstarch
• 3 pounds russet potatoes, peeled and sliced 1/8 inch thick
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup heavy cream
• 1/2 cup chicken broth

Preparation:
In a medium bowl, mix together the cheeses and corn starch until evenly coated.



In a 12-inch dutch oven, neatly layer half of the potatoes. 



Sprinkle evenly with half of the cheese mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 



Layer the rest of the potatoes evenly in the dutch oven. 



Sprinkle the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper over the potatoes.

Combine the cream and chicken broth in a small bowl.  Pour the mixture over the potatoes. 



Top with the remaining cheese mixture.



Bake with 10 briquettes bottom heat and 14 briquettes bottom heat for an hour.  Refresh coals with 10 briquettes bottom heat and 18-20 briquettes top heat and bake for an additional 15-30 minutes or until golden brown and a fork inserted near the center slides in easily without much resistance.



Let the potatoes cool for 15 minutes before serving.

Serves 8.