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.
!["Cheese Mix"](http://dutchovenchef.com/images/augratin/cheesemix.jpg)
In a 12-inch dutch oven, neatly layer half of the potatoes.
!["First Potato Layer"](http://dutchovenchef.com/images/augratin/potatoes1.jpg)
Sprinkle evenly with half of the cheese mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
!["First Cheese Layer"](http://dutchovenchef.com/images/augratin/cheese1.jpg)
Layer the rest of the potatoes evenly in the dutch oven.
!["Second Potato Layer"](http://dutchovenchef.com/images/augratin/potatoes2.jpg)
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.
!["Creamy Goodness"](http://dutchovenchef.com/images/augratin/cream.jpg)
Top with the remaining cheese mixture.
!["Second Cheese Layer"](http://dutchovenchef.com/images/augratin/cheese2.jpg)
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.
!["Ready to Eat"](http://dutchovenchef.com/images/augratin/done.jpg)
Let the potatoes cool for 15 minutes before serving.
Serves 8.