1 1/2 Each(s) large garlic cloves, peeled and smashed
1 1/2 Tablespoon(s) butter
1 Cup(s) + 2 Tbs. low-sodium chicken broth (or veggie)
1/2 Teaspoon(s) salt
1 Pinch(s) freshly ground black pepper
1 Each(s) bay leaf
1 Pinch(s) cayenne pepper (optional)
1 Pound(s) Yukon Gold potatoes, peeled and sliced 1/8-inch or less
1/4 Cup(s) grated Parmesan
Adjust oven rack to center position and heat oven to 375F. Rub bottom and sides of gratin dish with garlic. Mince remaining garlic and set aside. Once garlic in dish has dried, about 2 minutes, spread dish with 1/2 Tbs. butter.
Bring broth, salt, pepper,cayenne, potatoes and reserved garlic to boil in medium saucepan over medium-high heat, stirring occasionally with wooden spoon (liquid will barely cover potatoes). Reduce heat and simmer until liquid thickens, about 2 minutes.
Place bay leaf on bottom of prepared dish. Pour in potato mixture; shake dish or use fork to distribute potatoes evenly. Gently press down potatoes until submerged in liquid; dot with remaining butter.
Bake 1 hour, basting every 15 minutes. Sprinkle grated Parmesan on gratin after 45 minutes of baking.