White Cheddar Potato Au Gratin

1. Pour three quarts of warm water (100°F / 38°C) and milk into a saucepan.
2. Gradually blend 28 oz. of Soup Base with the warm liquids until smooth.
3. Heat the mixture to 160°F, stirring occasionally. Do not boil. Set aside to cool slightly.

 To assemble:

1. Mix Cream Soup Base, half of the cheddar cheese, and potatoes together in a large stainless steel bowl.
2. Layer the smothered potatoes into large baking dishes or full-size 2" deep hotel pans.
3. Top with the rest of the cheese and cover with foil.
4. Bake in a preheated convection oven at 350°F for 35-45 minutes or until potatoes are tender.
5. Uncover and cook for another 5-10 minutes to brown the top of the cheesy potatoes.

Change the character of this classic by swapping out white cheddar for any of your favorite cheeses. You could even switch the Idaho potatoes for yams or sweet potatoes. For a spicier kick, add a 1/4 cup of sliced jalapenos or a cup of Custom Culinary^® Tomatillo serrano sauce into the cream sauce.