Potato Gratin with Broth and Parmesan
For the easiest, most tender gratin, cook the potatoes on the stovetop in liquid, then bake them in a shallow pan.
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...