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Cheddar Scalloped Potatoes

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Servings 0

Ingredients
  

  • 2 lbs russet potatoes, peeled and sliced 1/4" thick 2 lbs is about 4 large potatoes
  • 1 1/4 cup heavy cream
  • 1 cup chicken broth
  • 2 tsp salt, more to taste if needed
  • 1/2 tsp fresh ground pepper
  • 8 oz extra sharp cheddar cheese, freshly grated Do not use pre-shredded cheese. I does not melt as well as freshly grated.

Instructions
 

  • Adjust oven rack to upper-middle position and heat oven to 425 degrees F.
  • Bring potatoes, cream, broth, salt and pepper to simmer in large saucepan over medium high heat.
  • Reduce heat to medium, cover, and cook stirring occassionally until pairing knife slips in and out of potatoes easily about 15-20 minutes; adjusting heat as necessary to maintain gentle simmer.
  • Take off the heat and gently stir in 1 cup of cheddar cheese.
  • At this point, potatoes can be cooled in a greased 9x13" baking dish, covered with foil and refrigerated for up to 24 hours.
  • Spread remaining cheese over the top (you can add more cheese if you want it really cheesy).
  • Bake until bubbling around the edges and top is golden brown about 20 minutes. Remove from oven and let cool for 10 minutes.
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