Cheddar Scalloped Potatoes

Cheddar Scalloped Potatoes from Cook's Country Magazine

2 lbs russet potatoes, peeled and sliced 1/4 inch thick
1 ¼ c heavy cream
1 c chicken broth
1 t salt
½ t pepper
8 oz shredded sharp cheddar (about 2 cups)

Preheat oven to 425. 

Bring potatoes, cream, broth, salt, and pepper to simmer in large saucepan over medium-high heat. Reduce heat to medium, cover and cook, stirring occasionally until a paring knife can easily slip in and out of potatoes with no resistance. Adjust heat to maintain gentle simmer. 

Off heat, stir in 1 cup cheddar. Pour into baking dish which has been sprayed with cooking spray. Top with remaining 1 cup cheese, bake until bubbling and brown, about 20 mins. Let cook for 10-15 minutes before cutting into. 

Notes: This was excellent, but came out swimming in grease. I think maybe milk or half n half would be a better choice than heavy cream. Also, maybe cut back on the cheese a little bit. I was worried 1 tsp salt was too much so I used a little less, but it definitely would have been an appropriate amount. I think you could leave the skins on the potatoes if that is what you like. Whenever recipes call for chicken broth, I usually make some on the spot with chicken base and water. I will definitely make this again with the adjustments mentioned. I would also like to try this with gruyere cheese sometime.