Potato gratin with broth and Parmesan from Cook's Illustrated Magazine, Nov/Dec 1995 (page 19) by Katherine Alford

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mfto on December 26, 2011

    I have made this dish for Christmas dinner for years. I follow the recipe exactly. My husband makes a very rich broth from the Thanksgiving turkey and that is what I use. I recommend reducing regular chicken stock down beecause the richer the better. I do use the cayenne which adds a lot but isn't too much for the heat sensitive eaters. The secret is the precooking of the thinly sliced potatoes in the seasoned broth for a few minutes on top of the stove before pouring into the baking dish. The total baking time is 1 hour 15 minutes. I bake ahead for 1 hour and then finish with the final 15 minutes to reheat.

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