Three-Cheese Potato Gratin

From The Deen Bros. Y'All Come Eat

Butter for coating dish
Salt
2 pounds red potatoes, sliced 1/4" thick
3oz Gruyere cheese, shredded
3oz cheddar cheese, shredded
3 Tbsp greshly ground Parmesan cheese
Freshly ground black pepper
2 large eggs
2 C half-and-half

Preheat the oven to 400. Butter a 1 1/2 quart gratin dish or shallow baking dish; set aside.
Bring a large pot of salted water to a boil. Add the potatoes; cook for 4 minutes (they will not be tender); drain. In a small bowl, stir together the cheeses.
Arrange one-third of the potatoes in the bottom of the prepared dish. Sprinkle with salt, pepper, and one-third of the cheese mixture. Repeat with a second layer of potatoes, salt, pepper, and half the remaining cheese mixture. Arrange the remaining potatoes on top.
In a separate bowl, whisk together the eggs. In a small saucepan (preferably one with a lip for pouring), heat half-and-half until steaming. Whisking constantly, slowly pour the half-and-half into the eggs. If the eggs curdle slightly, just strain the mixture.) Season the egg mixture with salt and pepper; pour evenly over potatoes. Sprinkle potaotes wiht the remaining cheese mixture. Bake for 30-40 minutes or until the potaotes are tender and the top is golden. Let stand for 10 minutes before serving.