Grease flat, full-size steam table pan. Spread half of potatoes in pan. Sprinkle with half of mozzarella and cheddar cheeses.

 

In large bowl, mix remaining ingredients, except Parmesan cheese. Pour half of mixture over potatoes. Sprinkle with half of Parmesan cheese. Repeat layers.

 

Bake uncovered, at 350 degrees F for 1-1/2 to 1-3/4 hrs or until bubbly around edges and browned on top. Convection oven: Bake at 300 degrees with low fan 1-1/4 to 1-1/2 hours.

 

Variations:

 

Tomato Au Gratin Potatoes: Grease flat, full-size steam table pan. Spread all potatoes in pan. In large bowl, mix 1-1/2 qts cream, 2 cans (1 lb, 12 oz each) diced tomatoes with green pepper and onions, 3/4 cup butter, flour and 1 Tbsp each salt and pepper. Pour over potatoes. Sprinkle with 3/4 cup grated Parmesan cheese. Bake as directed.

 

Creamy Parmesan Potatoes Au Gratin: Grease flat full-size steam table pan. Spread 8 lbs potatoes in pan. In large bowl, mix 1-1/3 qts cream, 3 cups grated Parmesan cheese, 1 Tbsp finely chopped garlic, 1 Tbsp salt and 2 Tbsp black pepper. Pour over potatoes. Dot with 1/2 cup butter. Bake as directed.

 

Yields: 24 servings.