Scalloped Potatoes au Gratin

Ingredients

• 4 pounds Yukon Gold potatoes ((or russet))
• 2 cups chicken broth ((or vegetable broth))
• 2 cups sour cream
• 2 cups shredded swiss cheese
• 2 cups shredded cheddar cheese
• 1 cup chopped scallions
• 2 tablespoons cornstarch
• 2 tablespoon fresh thyme leaves ((2 tsp dried thyme))
• 1 teaspoon garlic powder ((or 2 cloves fresh minced garlic))
• 1/2 teaspoon ground nutmeg
• Salt and pepper

Instructions

1. 1

   Preheat the oven to 450 degrees F. Set out a 3 quart (9X13 inch) baking dish.

2. 2

   Shred both the cheeses, then mix them together. (Use block cheese and shred it yourself, because it melts better than pre-shredded cheese.)

3. 3

   In a medium bowl whisk the broth, sour cream, and corn starch together until very smooth. Then whisk in the thyme leaves, garlic powder, nutmeg, 2 teaspoons salt and 1/2 teaspoon cracked black pepper.

4. 4

   Use a mandolin slicer, or sharp knife, to slice the potatoes into even 1/8 – 1/16 inch rounds. Make them as consistent as possible.

5. 5

   Layer one-third of the potatoes in the bottom of the dish. (They do not need to be arranged in a certain way; random overlapping is fine.) Pour one-third of the cream mixture over the potatoes. Sprinkle with one-third of the cheese and half the chopped scallions.

6. 6

   Repeat with the second layer of potatoes, liquid, cheese, and the remaining scallions. Add one final layer of potatoes, liquid, and cheese.

7. 7

   Cover the pan tightly with foil and bake for 45 minutes. Then remove the foil and bake another 10-15 minutes, until the top is golden and bubbly around the edges, and the potatoes in the center are fork-tender.

8. 8

   Let the scalloped potatoes rest for 10 minutes before serving so the cheese sauce thickens a little.