Cheddar Scalloped Potatoes

Cheddar Scalloped Potatoes

Makes: 6 servings

2 pounds russet potatoes, peeled and sliced 1/4-inch thick

1 1/4 cups heavy cream

1 cup chicken broth

1 teaspoon salt

1/2 teaspoon pepper

8 ounces sharp cheddar cheese, shredded (2 cups)

1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Bring potatoes, cream, broth, salt and pepper to simmer in a large saucepan over medium-high heat.

2. Reduce heat to medium, cover and cook, stirring occasionally, until a paring knife can be slipped in and out of potatoes with no resistance, about 8 minutes, adjusting heat as necessary to maintain gentle simmer. Off heat, gently stir in 1 cup cheddar cheese.

3. Transfer potato mixture to a 13-by-9-inch baking dish, spread into an even layer and sprinkle with remaining 1 cup cheddar cheese. Bake until bubbling around edges and top is golden brown, about 20 minutes. Let cool for 15 minutes. Serve.

To make ahead: At the end of Step 2, transfer potato mixture to a 13-by-9-inch baking dish and let cool completely. Cover with aluminum foil and refrigerate for up to 24 hours. To serve, keep covered with foil and bake until heated through, about 20 minutes. Uncover, sprinkle with remaining 1 cup cheddar and continue to bake, uncovered, until bubbling around edges and top is spotty brown, about 20 minutes longer.