POTATO GRATIN WITH BROTH AND PARMESAN

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Potato Gratin With Broth and Parmesan image

This is a simple and delicious Potato Gratin. I usually add some fresh minced herbs such as sage, thyme or parsley. I also never peel my potatoes no matter what potato dish I am making. (Except for gnocchi lol) Prep time is approximate. This is adapted from Cooks Illustrated, Nov. 1995 issue. I hope you enjoy as much as we do!

Provided by Scoutie

Categories     Potato

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 large garlic cloves, peeled and smashed
2 tablespoons unsalted butter, softened
2 1/4 cups low sodium chicken broth
1/2 teaspoon table salt
1/8 teaspoon ground black pepper
1 bay leaf
1 pinch cayenne pepper (optional)
2 lbs russet potatoes, peeled and sliced 1/8-inch thick or less
1/4 cup parmigiano-reggiano cheese, grated

Steps:

  • Adjust oven rack to center position and heat oven to 350 degrees.
  • Rub bottom and sides of 5- to 6-cup gratin dish or shallow baking dish with garlic. Mince remaining garlic and set aside. Once garlic in dish has dried, about 2 minutes,spread dish with half the butter.
  • Bring broth, salt, pepper, bay leaf, cayenne (if desired), potatoes, other herbs if you are using and reserved garlic to boil in medium saucepan over medium-high heat, stirring occasionally with wooden spoon (liquid will just barely cover potatoes). Reduce heat and simmer until liquid thickens, about 2 minutes.
  • Pour potato mixture into prepared dish; shake dish or use fork to distribute potatoes evenly. Gently press down potatoes until submerged in liquid; dot with remaining butter.
  • Bake for about 1 hour 15 minutes until golden brown, basting once or twice during first 45 minutes and topping with grated parmesan cheese after 45 minutes. Let rest 5 minutes and serve.

Nutrition Facts : Calories 271, Fat 8.2, SaturatedFat 4.8, Cholesterol 18.9, Sodium 430.7, Carbohydrate 42.1, Fiber 5, Sugar 2, Protein 9.4

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