Ingredients and Weight:
- Russet potatoes, thinly sliced: 3 pounds
- Chicken broth: 4 cups
- Heavy cream: 2 cups
- Butter: 1/2 cup (1 stick), melted
- Garlic, minced: 4 cloves
- Thyme leaves, fresh: 1 tablespoon
- Salt: to taste
- Black pepper: to taste
- Parmesan cheese, grated: 1/2 cup
Preparation Time:
30 minutes
Cooking Time:
1 hour 15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Slice potatoes thinly using a mandoline or sharp knife.
- In a large bowl, combine potatoes, chicken broth, heavy cream, melted butter, garlic, thyme, salt, and pepper.
- Spread the potato mixture evenly into a 9x13 inch baking dish.
- Sprinkle Parmesan cheese on top.
- Bake for 1 hour 15 minutes, or until potatoes are tender and golden brown.
- Let cool for 10 minutes before serving.
Nutritional Information:
Serving size: 1 cup
Calories: 350
Fat: 20g
Saturated fat: 12g
Cholesterol: 70mg
Sodium: 520mg
Carbohydrates: 35g
Protein: 15g
Dish Characteristics:
- Creamy and cheesy
- Rich and flavorful
- Potato-centric
- Comforting and satisfying
User Comments:
- "This is the best potato gratin I've ever had! It's so rich and creamy, and the potatoes are cooked perfectly."
- "I love the addition of chicken broth, garlic, and thyme. It adds so much flavor to the dish."
- "This gratin is perfect for a special occasion. It's impressive-looking and tastes amazing."
Special Precautions and Tips:
- Use a mandoline or a very sharp knife to slice the potatoes thinly. This will ensure they cook evenly.
- Don't overcook the potato gratin, or it will become dry and rubbery.
- If you don't have time to make your own chicken broth, you can use store-bought.
- Serve this gratin as a side dish with roasted meats, poultry, or fish.
