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.
