Potato Gratin with Broth and Parmesan
By America's Test KitchenPublished on August 22, 2007
Time
2 hours
Yield
Serves 4 to 6
Ingredients
2 large cloves garlic, peeled and smashed1 tablespoon unsalted butter, softened2 ¼ cups low-sodium chicken broth ½ teaspoon table salt ⅛ teaspoon ground black pepper 1 bay leaf Pinch cayenne pepper (optional)2 pounds all-purpose potatoes, peeled and sliced ⅛-inch thick or less¼ cup Parmigiano-Reggiano, grated
Instructions
- Adjust oven rack to center position and heat oven to 350 degrees. 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.
- Bring broth, salt, pepper, bay leaf, cayenne (if desired), potatoes, 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.
- 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.
- 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.
Time
2 hoursYield
Serves 4 to 6Ingredients
2 large cloves garlic, peeled and smashed
1 tablespoon unsalted butter, softened
2 ¼ cups low-sodium chicken broth
½ teaspoon table salt
⅛ teaspoon ground black pepper
1 bay leaf
Pinch cayenne pepper (optional)
2 pounds all-purpose potatoes, peeled and sliced ⅛-inch thick or less
¼ cup Parmigiano-Reggiano, grated
Ingredients
2 large cloves garlic, peeled and smashed
1 tablespoon unsalted butter, softened
2 ¼ cups low-sodium chicken broth
½ teaspoon table salt
⅛ teaspoon ground black pepper
1 bay leaf
Pinch cayenne pepper (optional)
2 pounds all-purpose potatoes, peeled and sliced ⅛-inch thick or less
¼ cup Parmigiano-Reggiano, grated
Ingredients
2 large cloves garlic, peeled and smashed
1 tablespoon unsalted butter, softened
2 ¼ cups low-sodium chicken broth
½ teaspoon table salt
⅛ teaspoon ground black pepper
1 bay leaf
Pinch cayenne pepper (optional)
2 pounds all-purpose potatoes, peeled and sliced ⅛-inch thick or less
¼ cup Parmigiano-Reggiano, grated
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 slices of potato bathed in a velvety sauce. As for the liquid used in a gratin recipe, we tried making gratins with milk, half-and-half, heavy cream, broth, and water. Our favorite liquid turned out to be chicken broth. Gratins made this way had just the right balance of saturated potato and saucy liquid, without overwhelming the taste of the potato or other ingredients in the dish.
Instructions
- Adjust oven rack to center position and heat oven to 350 degrees. 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.
- Bring broth, salt, pepper, bay leaf, cayenne (if desired), potatoes, 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.
- 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.
- 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.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments