INGREDIENTS
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5 to 6 medium russet potatoes, peeled and cut into 1 1/2-inch chunks
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3 cups chicken broth
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Nonstick cooking spray, for the baking dish
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4 tablespoons unsalted butter
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2 shallots, minced
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1 clove garlic, minced
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1 cup half-and-half
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1 teaspoon kosher salt
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2 cups grated Gruyere
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1 cup grated Parmesan