Potato Gratin with Broth and Parmesan

Name: Potato Gratin with Broth and Parmesan
Yield: Serves 4 to 6
Ingredients: 2 large cloves, garlic, peeled and smashed; 1 tablespoon, 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; Pinch, cayenne pepper (optional); 2 pounds, all-purpose potatoes, peeled and sliced 1/8-inch thick or less; 1/4 cup, Parmigiano-Reggiano, grated

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Appears in Cook's Illustrated November/December 1995

Side Dishes

Potatoes

Casseroles

For the easiest, most tender gratin, cook the potatoes on the stovetop in liquid, then bake them in a shallow pan.

SERVES4 to 6

TIME2 hours

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...

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