Go Back
Print
No ratings yet

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.