Potato Gratin With Broth And Parmesan - cooking recipe

Ingredients

2 large garlic cloves, peeled and smashed
2 tablespoons unsalted butter, softened
2 1/4 cups low sodium chicken broth
1/2 teaspoon table salt
1/8 teaspoon ground black pepper
1 bay leaf
1 pinch cayenne pepper (optional)
2 lbs russet potatoes, peeled and sliced 1/8-inch thick or less
1/4 cup parmigiano-reggiano cheese, grated

Preparation

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, other herbs if you are using 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.