Steps:
- Toss cheeses an cornmeal in large bowl until coated. Shingle half of potatoes in 2-3 qt. gratin dish , sprinkle evenly with 1 c. of cheese mixture, 3/4 salt and 1/4 pepper. Top with the remaining potatoes, 3/4 tsp. more salt ad 4 more pepper. Combine cream and broth in large measuring cup and pour over the potatoes. Top with remaining 2 c. cheese mixture and bake until golden and tender (75 - 90 min.) Let cool for 10 min.
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