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Triple Cheese Au Gratin Potatoes
Serves 8
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Ingredients:
| 3 lb. potatoes, peeled and thinly sliced, divided use |
| 1 can chicken broth, (14.5 oz.) |
| 1 cup heavy cream |
| 1 teaspoon garlic salt, (or more, to taste) |
| 2 cups shredded Sharp cheddar cheese, divided use |
| 2 cups shredded Gruyere or Jarlsberg cheese, divided use |
| 1 cup shredded Parmesan cheese, for topping |
Directions:
- Preheat oven to 375 degrees F. Butter a 3-qt. baking dish; set aside.
- In a medium bowl, whisk together the chicken broth, heavy cream, and garlic salt.
- Layer half of the potatoes in prepared baking dish. Top with 1 cup each of the sharp cheddar and Gruyere cheeses. Layer remaining potatoes and top with remaining 1 cup each of the cheddar and Gruyere. Pour liquid mixture evenly over potatoes; cover tightly with foil.
- Bake 45 minutes or until potatoes are tender. Remove foil and sprinkle top evenly with Parmesan cheese. Bake, uncovered, another 10 minutes or until browned and bubbly.
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