I am a huge fan of most potato recipes but when it comes to gratin or scalloped potatoes I find them extra tasty! This recipe uses broth in place of cream. Don’t even begin to think these are lesser for being made without cream. They get a good dose of butter and the perfect amount of cheese. I actually prefer these over the same type with cream.
INGREDIENTS
2 lbs boiling potatoes
½ clove unpeeled garlic
6 Tb butter
1 tsp salt
½ tsp black pepper
1 cup grated swiss cheese, emmental or gruyère
1 cup beef broth
INSTRUCTIONS
Preheat oven to 425°F with a rack in upper third of oven.
Peel potatoes and thinly cut into ⅛ inch thick slices, using slicer if desired. Transfer to a bowl with cold water, and drain when ready to use.
Rub the baking dish with the cut garlic. Smear the inside of the dish with 1 Tbsp butter.
Drain potatoes and dry in a paper towel.
In a small saucepan, bring beef broth to a boil.
In the meantime, spread half of potatoes in the bottom of baking dish. Divide over them, half the salt, pepper, cheese and butter.
Arrange remaining potatoes over the first layer, and season them.
Pour boiled broth over mixture. Sprinkle remaining ½ cup cheese over mixture and dot with butter.
Bake for 25 to 30 minutes or until potatoes are tender, broth has been absorbed and the top is nicely browned.
Enjoy!
