Potato Gratin with Broth and Parmesan
Appears in Cook's Illustrated November/December 1995
WHY THIS RECIPE WORKS
For our potato gratin recipe, we found that the variety of potato mattered less than that the potatoes were sliced consistently. Uniform slices between 1/16 to 1/8-inch (easily obtained using a mandoline) yielded a gratin with distinct slic...