A dish that my family “expects” every Thanksgiving is this Potato Gratin. What makes it uniquely delicious is that is uses chicken broth instead of cream. Now we wouldn’t have it any other way!
3 lbs russet potatoes, peeled and sliced thinly (about 1/8 to 1/4”)
1/2 tsp salt, or more if desired
1/8 + tsp freshly ground nutmeg
8 oz Gruyere cheese, shredded
14 oz chicken broth
2 T unsalted butter
Preheat oven to 450 degrees. Grease a 9 x 13 baking dish. Gently toss potatoes with salt, pepper and nutmeg. Layer one-third of the potatoes in the dish. Sprinkle with one-third of the cheese. Repeat layers two more times. Cover the potatoes with the chicken broth. Dot with butter (optional). Bake uncovered for 15 minutes. Reduce the heat to 375 degrees. Bake one hour until the top is golden and crusty. Serves 8.
To make ahead: assemble and par bake – the first 15 minutes and another 15 to 30 minutes. Cover and refrigerate. Bake the remainder of the cooking time before serving, checking and adding any additional time as need to heat through.