Potato Gratin with Broth and Parmesan

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Appears in Cook's Illustrated November/December 1995

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

SERVES 4 to 6

TIME 2 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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