I make my own broth, but feel free to use one you buy. I slice the potatoes in my food processor (slicer attachment). This dish makes a great alternative to mashed potatoes for holiday meals because it is delicious and stays warm!!!
The Best Potato Gratin – Ever!
Servings 0
Ingredients
- 2 teaspoons unsalted butter another oil can be substituted if you prefer to make this dairy-free
- 2 ¼ cups rich broth I make my own
- 2 bay leaves or 2 sprigs fresh rosemary or thyme
- 1 garlic clove smashed
- 1 teaspoon sea salt
- 1 teaspoon freshly ground pepper
- ¼ teaspoon grated nutmeg
- 2 pounds baking potatoes or Yellow Finn potatoes, peeled
- 1 ½ ounces parmigiano-reggiano delicious, but optional
Instructions
- Preheat oven to 350. Grease a 1 1/3 quart gratin dish with 1 teaspoon butter (I melt and brush the butter on).
- Combine all ingredients except the potatoes and cheese in a sauce pan. Bring to boil and simmer until liquid is reduced to 2 cups (about 10 minutes).
- Slice potatoes in food processor (or using a mandolin) about 1/8 inch thick.
- Add the potatoes to the broth and simmer for 5 minutes. Remove the garlic and bay leaves. Put potatoes and liquid in gratin dish and dot with remaining butter (again with the brush for me).
- Bake for 40 minutes, basting with liquid in pan occasionally. Sprinkle the cheese on top and bake for another 20 – 25 minutes, until golden and crusty.