Potatoes Au Gratin

I grew up eating these "cheesey potatoes", and didn't realize just how great they are until I tried other recipes.  They didn't even come close.  Now I stick with these tried and true spuds.  My girls became lactose intolerant this past summer, so these were off the list for a while, but after re-introducing cheese, I was more than ready to try them again last night.  I used their Lactaid milk (although all chicken broth would also work) and they still tasted wonderful!  I know a 9x13 seems like an awful lot for a family of four, but I still make the whole pan because, number one, the leftovers are awesome, and number two, add a little milk or chicken broth, some sauteed carrots, onions, and celery, and you have potato soup!  Yum!

Potatoes Au Gratin
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4 lbs russet potatoes (8-10)
1 stick butter
1/2 cup flour
13 oz chicken broth (or 13 oz water and 2 boullion cubes)
1 (12 oz) can evaporated milk
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
1/2 lb sharp cheddar cheese
1/2 cup parmesan cheese

Scrub potatoes and place, whole, in large stock pot.  Cover with water and bring to a boil.  Salt liberally, and turn down to a simmer.  Cook until tender.  Drain and let them cool until able to handle.  Peel and cube.  Place in a greased 9x13 pan.
While potatoes are cooling, prepare sauce.  Melt butter in 2 qt. sauce pan over medium heat.  Whisk in flour and let cook 2 minutes.  Slowly, while stirring constantly, stir in chicken broth, being sure to mix smooth after each addition.  Whisk in milk and seasonings. Turn heat up to med-high. Cook, stirring often, until thickened and boiling.  Remove from heat and stir in cheeses.  Pour over potatoes, moving potatoes around slightly to allow sauce to get into all the "knooks and crannies".  Bake at 350* for 45 minutes.