Potato Gratin With Broth And Parmesan

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 adjust oven rack to center position and heat oven to 350 degrees.
• 2 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.
• 3 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.
• 4 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.
• 5 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.