Acclaimed chef Michael Chiarello will inspire you with these signature Progresso Broth recipes.

I’ve created a number of signature recipes to include some of my favorite Progresso ingredients. With these ingredients you can create something magnificent, whether it’s a taste of family heritage, the flavor of home or a memory in the making. Buon Appetito!

–Michael Chiarello

Very Green Broccoli Soup

Very Green Broccoli Soup
50 min 50 min

This creamy, delicate mixture of Progresso® chicken broth and broccoli will add rich layers of flavor and make you a hero among guests!

Ingredients:

Soup

  • 1 1/2 lb fresh broccoli
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 tablespoon finely chopped garlic
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped celery Gray salt
  • 2 teaspoons finely chopped fresh thyme leaves
  • 5 cups Progresso® chicken broth (from two 32-oz cartons)
  • 2 cups packed fresh spinach leaves
  • 2 teaspoons freshly grated lemon peel
  • 1 cup whipping cream or buttermilk (if using buttermilk, use 1 teaspoon lemon peel) Freshly ground pepper

Gremolata

  • 1/4 cup Progresso® panko crispy bread crumbs
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons pine nuts, toasted

Directions:

  1. Cut broccoli florets from stems. Peel tough outer skin from stems; trim off fibrous ends. Cut stems into 1/2-inch pieces.
  2. In 4-quart Dutch oven, heat oil and butter over medium-high heat until butter is melted. Add garlic; cook, stirring occasionally, until light brown. Stir in onion and celery; season with salt. Reduce heat to medium-low; cook about 10 minutes, stirring occasionally, until vegetables are tender.
  3. Meanwhile, in small bowl, stir together gremolata ingredients; set aside.
  4. Stir thyme, broccoli stems and broth into soup. Heat to boiling. Cook uncovered over medium heat about 3 minutes. Stir in broccoli florets; cook about 7 minutes, stirring occasionally, until broccoli is very tender. Stir in spinach and lemon peel (spinach will wilt).
  5. In blender, cover and puree soup in small batches. (At this point, soup can be covered and refrigerated up to 1 day or frozen up to 1 month.) Return soup to Dutch oven; reheat over medium-low heat. Stir in cream; season to taste with additional salt and the pepper.
  6. Ladle soup into warm individual soup bowls. Sprinkle 1 tablespoon gremolata onto each serving. Pass remaining gremolata at table.
8 servings (1 cup each)

1 Serving: Calories 210 (Calories from Fat 140); Total Fat 16g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 35mg; Sodium 650mg; Total Carbohydrate 11g (Dietary Fiber 2g, Sugars 4g); Protein 5g
% Daily Value: Vitamin A 30%; Vitamin C 45%; Calcium 6%; Iron 6%
Exchanges: 1/2 Starch, 1 Vegetable, 3 Fat
Carbohydrate Choices: 1

Just-in-Time Pork Stew

Just-in-Time Pork Stew
1 hr 1 hr

Progresso® reduced-sodium chicken broth will help you create this hearty, flavorful pork stew—all within an hour.

Ingredients:

  • 2 cartons (32 oz each) Progresso® reduced-sodium chicken broth (8 cups)
  • 1 lb pork tenderloin, trimmed of fat Freshly ground pepper
  • 4 tablespoons olive oil
  • 3 tablespoons all-purpose flour
  • 1 cup pearl onions
  • 1 cup 1/2-inch chunks carrots (about 2 medium)
  • 1 cup 1/2-inch chunks peeled turnips (about 6 oz)
  • 2 teaspoons fennel seed
  • 1 tablespoon unsalted butter
  • 1 cup dry red wine
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 2 cups packed chard leaves, torn or cut into 1-inch pieces
  • 1 can (19 oz) Progresso® cannellini beans

Directions:

  1. In 4-quart Dutch oven, cook broth over high heat, about 30 minutes, until reduced by half (about 4 cups). Remove from heat.
  2. Meanwhile, cut pork into 1-inch pieces. Season well with pepper. In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Coat pork with 2 tablespoons of the flour; add to skillet, separating so pieces do not touch. Cook 2 minutes (do not move pork pieces until moisture begins to show on tops and pork has browned on one side). Turn pork; brown about 2 minutes longer. Remove pork from skillet to large plate.
  3. Return skillet to medium-high heat; add remaining 2 tablespoons oil, the onions, carrots, turnips and fennel. Cook about 10 minutes, stirring occasionally, until vegetables are lightly browned (watch so vegetables do not burn). Add butter; cook 2 minutes longer.
  4. Sprinkle remaining tablespoon flour over vegetables in skillet; cook and stir over medium heat 1 minute. Increase heat to high. Stir in wine; heat to boiling. Cook until wine is reduced by half.
  5. Stir in reduced broth; heat to boiling. Reduce heat to low; simmer uncovered 8 minutes. Stir in rosemary; simmer 2 minutes longer. Return pork to skillet. Stir in chard and beans. Cook until thoroughly heated.
4 servings (1 1/2 cups each)

1 Serving: Calories 540 (Calories from Fat 190); Total Fat 22g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 55mg; Sodium 1570mg; Total Carbohydrate 43g (Dietary Fiber 9g, Sugars 8g); Protein 40g
% Daily Value: Vitamin A 130%; Vitamin C 15%; Calcium 15%; Iron 30%
Exchanges: 2 Starch, 1/2 Other Carbohydrate, 1 Vegetable, 4 1/2 Medium-Fat Meat
Carbohydrate Choices: 3

Message from Michael: For the show, I hollowed out a one-pound loaf of crusty bread to use as a serving container. You can also serve the stew on white rice or noodles or on soft polenta flavored with roasted winter squash puree. Here is a stew with deep, rich flavors. If you do not care for turnips, try potatoes. If you like parsnips, add them. I tend to follow the old adage "The colder it is outside, the thicker the stew." Since it is not often very cold in the Napa Valley, this stew does not coat the tongue. If you prefer a thicker stew, double the flour.

Spinach Arancini

Spinach Arancini
3 hr 3 hr

Use Progresso® reduced-sodium chicken broth to create this amazing spinach appetizer. It’s guaranteed to make a great start for any meal.

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 3/4 cup uncooked Arborio rice
  • 1/2 cup dry white wine
  • 2 cups Progresso® reduced-sodium chicken broth (from 32-oz carton), heated Freshly ground pepper to taste
  • 1 cup chopped fresh spinach leaves
  • 1 tablespoon butter
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 4 oz mozzarella cheese, cut into 24 (1/2-inch) cubes
  • 1/2 cup all-purpose flour
  • 1 1/2 cups Progresso® Italian style panko crispy bread crumbs
  • 1 egg
  • 1 tablespoon water Vegetable oil for frying

Directions:

  1. Line cookie sheet with cooking parchment paper. In 3-quart saucepan, heat olive oil over medium-high heat. Add onion; cook about 1 minute, stirring frequently. Add garlic; cook and stir 5 minutes. Reduce heat to medium. Stir in rice and wine; cook 5 to 10 minutes, stirring frequently, until liquid is absorbed. Add 1 cup broth; cook about 10 minutes, stirring occasionally, until broth is absorbed. Add remaining 1 cup broth; cook about 10 minutes, stirring occasionally, until broth is absorbed.
  2. Season with pepper. Stir in spinach, butter and Parmigiano-Reggiano cheese. Spread onto cookie sheet. Cover with plastic wrap; refrigerate at least 1 hour 30 minutes or until firm. (Mixture can be refrigerated overnight.)
  3. On cookie sheet, shape rice mixture into 12x8-inch rectangle. Cut into 6 rows by 4 rows to make 24 squares. Place 1 mozzarella cheese cube in center of each square; shape rice around cheese cubes to make balls.
  4. Place flour and bread crumbs in separate bowls. In another bowl, beat egg and water until blended. Coat each ball with flour, then dip into egg mixture and coat with bread crumbs. Place coated balls on unlined cookie sheet; refrigerate 30 minutes.
  5. Line platter or shallow pan with paper towels. In 4-quart Dutch oven, heat about 2 inches vegetable oil to 350°F. Fry 8 balls at a time 3 to 4 minutes, turning once, until golden brown. With slotted spoon, remove balls from Dutch oven to towel-lined platter to drain. Serve hot.
24 appetizers

1 Appetizer: Calories 130 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 15mg; Sodium 220mg; Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 0g); Protein 4g
% Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 2%
Exchanges: 1 Starch, 1 Fat
Carbohydrate Choices: 1

Tuscan White Bean Soup

Tuscan White Bean Soup
55 min 55 min

In as little as 55 minutes, you can serve six guests with this tasty combination of bacon, beans and Progresso® reduced-sodium chicken broth.

Ingredients:

  • 4 slices bacon, finely chopped
  • 1 medium yellow onion, quartered lengthwise
  • 1 medium stalk celery, quartered crosswise
  • 1 medium carrot, quartered crosswise
  • 2 cloves garlic, lightly crushed
  • 3 cans (19 oz each) Progresso® cannellini beans, drained
  • 1 dried bay leaf
  • 1/2 cup white wine
  • 1 carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped garlic
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup lightly packed fresh basil leaves, sliced
  • 1/2 teaspoon gray sea salt
  • 1/8 teaspoon freshly ground pepper

Directions:

  1. In 4-quart saucepan or Dutch oven, cook bacon, onion, celery, carrot and 2 cloves garlic over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Add beans, bay leaf, wine and broth; cover and cook 20 to 25 minutes, stirring occasionally, until vegetables are tender. Remove from heat; cool about 15 minutes.
  2. In 4-quart saucepan or Dutch oven, cook bacon, onion, celery, carrot and 2 cloves garlic over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Add beans, bay leaf, wine and broth; cover and cook 20 to 25 minutes, stirring occasionally, until vegetables are tender. Remove from heat; cool about 15 minutes.
  3. Remove bay leaf from bean mixture. Pour mixture into food processor; cover and puree. Return to saucepan; stir in salt and pepper. Simmer over medium heat 5 to 10 minutes, stirring frequently, until thoroughly heated.
  4. Ladle soup into individual soup bowls. Top each with basil mixture.
6 servings (1 cup each)


1 Serving: Calories 390 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 5mg; Sodium 1320mg; Total Carbohydrate 55g (Dietary Fiber 13g, Sugars 3g); Protein 24g
% Daily Value: Vitamin A 35%; Vitamin C 2%; Calcium 20%; Iron 45%
Exchanges: 3 1/2 Starch, 2 Lean Meat
Carbohydrate Choices: 3 1/2

Italian Onion Soup

Italian Onion Soup
35min 35min

I use this terrific, nourishing soup as a filling weeknight supper. Use any combination of onions you like, making it great all year long: yellow onions, red onions, leeks, shallots, cipolline, even green onions. And when it is cold outside, I caramelize the onions longer for deeper flavor.

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped garlic
  • 8 cups thinly sliced onions (about 4 medium)
  • 1/4 teaspoon gray salt or sea salt
  • 1 tablespoon finely chopped fresh or 1 teaspoon dried sage leaves
  • 1/4 cup Progresso® balsamic vinegar
  • 1 carton (32 oz) Progresso® beef broth
  • 4 slices (3/4 inch thick) Italian country bread
  • 1 cup shredded mozzarella cheese (4 oz)

Directions:

  1. In 12- to 14-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions and salt. Cook about 7 minutes. Reduce heat to medium. Cook about 10 minutes longer, stirring occasionally, until onions are golden brown.
  2. Stir in sage and vinegar. Cook 2 to 4 minutes, stirring occasionally, until liquid has evaporated. Stir in broth. Simmer over medium heat 10 minutes, stirring occasionally.
  3. Meanwhile, set oven control to broil. Sprinkle bread with cheese; place on cookie sheet. Broil with tops 4 to 6 inches from heat until cheese is melted (watch carefully). Place 1 slice of bread on each serving of soup.
4 servings (1 3/4 cups each)

1 Serving: Calories 350 (Calories from Fat 120); Total Fat 14g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 15mg; Sodium 1330mg; Total Carbohydrate 44g (Dietary Fiber 5g, Sugars 14g); Protein 13g %
Daily Value: Vitamin A 4%; Vitamin C 15%; Calcium 30%; Iron 10%
Exchanges: 1 Starch, 1 Other Carbohydrate, 2 Vegetable, 1 Medium-Fat Meat, 2 Fat
Carbohydrate Choices: 3

Home-Style Minestrone

Home-Style Minestrone
50 min 50 min

Minestrone soup is one of life's great pleasures. Serve with thick slices of toasted Italian country bread and enjoy a timeless classic of Italian cooking.

Ingredients:

  • 1/4 cup extra-virgin olive oil
  • 6 medium cloves garlic, chopped
  • 2 cups finely chopped yellow onions (2 small)
  • 1 cup diced celery (2 medium stalks)
  • 1 cup diced carrots (2 medium)
  • 1 tablespoon finely chopped fresh rosemary or thyme leaves
  • 1 can (15 oz) Progresso® cannellini beans, drained
  • 1 1/2 cups undrained Progresso® diced tomatoes (half of a 28-oz can)
  • 4 cups diced green or yellow zucchini (5 small)
  • 1 cup uncooked tubetti pasta or other small tube pasta (4 oz)
  • 2 cartons (32 oz each) Progresso® reduced-sodium chicken broth
  • Salt and freshly ground black pepper, if desired
  • 1/2 cup shredded Parmesan cheese

Directions:

  1. In 6-quart stockpot, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
  2. Stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat.
  3. Cover; simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese.
10 servings (about 1 1/2 cups each)

1 Serving: Calories 230 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 720mg; Total Carbohydrate 29g (Dietary Fiber 5g, Sugars 5g); Protein 11g
Percent Daily Value*: Vitamin A 45%; Vitamin C 15%; Calcium 15%; Iron 15%
Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 1/2 Vegetable; 1/2 Lean Meat; 1 Fat
Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

Chicken and Pastina Soup

Chicken and Pastina Soup
45 min 45 min

A favorite with adults and children alike, this soup is the first "pasta" my young children ever ate, and they've loved it since! It is a perfect one-pot supper for the whole family.

Ingredients:

  • 1 tablespoon butter or margarine
  • 2 lb boneless skinless chicken breasts, cut into 3/4-inch pieces
  • 1/2 cup chopped onion (1 medium)
  • 1/2 cup diced carrot (1 medium)
  • 1/2 cup diced celery (1 medium stalk)
  • 1 cup Progresso® crushed tomatoes (from 28-oz can)
  • 2 cartons (32 oz each) Progresso® chicken broth
  • 1/2 teaspoon gray salt or sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 dried bay leaf
  • 1 cup uncooked acini di pepe pasta or other small round pasta (8 oz)
  • 2 cups chopped, lightly packed mustard greens, spinach, Swiss chard or other greens
  • 1/3 cup shredded Parmesan cheese

Directions:

  1. In 5-quart stockpot, melt butter over medium-high heat. Add chicken, onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
  2. Stir in tomatoes, broth, salt, pepper and bay leaf; heat to boiling. Stir in pasta; reduce heat.
  3. Cover; simmer 15 minutes. Stir in greens just until wilted. Remove bay leaf. Serve with a twist of additional freshly ground pepper and sprinkle of cheese.
10 servings (1 1/2 cups each)

1 Serving: Calories 260 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 60mg; Sodium 950mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 3g); Protein 28g
Percent Daily Value*: Vitamin A 45%; Vitamin C 10%; Calcium 8%; Iron 10%
Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat; 1 Fat
Carbohydrate Choices: 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Chicken and Cannellini Bean Chili

Chicken and Cannellini Bean Chili
1hr 15min 1hr 15min

Chili is as American as Apple Pie. My variation takes us to the old country, and blends classic Italian cannellini white beans with chicken for a hearty one-pot supper!

Ingredients:

  • 2 lb chicken thighs, skin and bones removed, cut into 3/4-inch pieces
  • Freshly ground black pepper to taste
  • 2 teaspoons (or to taste) gray salt
  • 2 teaspoons fennel seed
  • 2 teaspoons smoked or regular paprika
  • 1/2 cup masa harina or all-purpose flour
  • 1/4 cup extra-virgin olive oil, plus more as needed to cook chicken and for garnish
  • 2 red onions, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 green jalapeño chiles (with seeds), diced
  • 2 tablespoons chili powder
  • 1 can (28 oz) Progresso® crushed tomatoes, undrained
  • 3 cups Progresso® chicken broth
  • 1 can (19 oz) Progresso® cannellini beans, drained, rinsed
  • 3 zucchini, cut into 3/4-inch pieces
  • 1 red bell pepper, diced
  • Grated Parmesan cheese for garnish
  • 6 medium scallions, sliced (about 1/3 cup), if desired

Directions:

  1. Place chicken in large bowl. Season liberally with pepper and salt. Toss with fennel seed and paprika. Sprinkle masa harina over chicken; toss to coat.
  2. Heat cast-iron pot or 6-quart Dutch oven over medium-high heat. Add 1/4 cup olive oil; when it begins to smoke, add chicken, leaving excess masa harina in bowl. Spread chicken evenly so it covers bottom of pot in single layer. (Chicken may need to be cooked in batches to do this, adding more olive oil as necessary.)
  3. Cook chicken about 5 minutes on each side, turning with tongs, until browned. Remove from pot with slotted spoon to a plate, leaving drippings in pot.
  4. Reduce heat to medium; add a little more olive oil, the red onions and garlic to pot. Cook about 5 minutes, stirring occasionally, until onions are softened. Stir in jalapeño chiles; cook about 2 minutes or until softened. Stir in chili powder. Stir in tomatoes. Heat to a simmer over medium heat, then stir in broth and cooked chicken. Reduce heat to medium-low. Simmer uncovered about 45 minutes or until chicken is wonderfully tender.
  5. Stir in beans, zucchini and bell pepper. Heat to a simmer over medium-low heat; cook 10 to 15 minutes or until vegetables are tender. Serve immediately, or cool and store in refrigerator up to 3 days. To serve, sprinkle with grated cheese, drizzle with olive oil and sprinkle with scallions.
6 servings (with leftovers for work the next day or for the freezer)

1 Serving (1 Cup): Calories 260 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 30mg; Sodium 800mg; Total Carbohydrate 21g (Dietary Fiber 5g, Sugars 4g); Protein 17g
Percent Daily Value*: Vitamin A 20%; Vitamin C 25%; Calcium 15%; Iron 20%
Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 1/2 Lean Meat; 1 1/2 Fat
Carbohydrate Choices: 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Angry Shrimp with Tuscan White Beans

Angry Shrimp with Tuscan White Beans
30 min 30 min

When you crave a meal with a kick, this dish is the perfect dinner. The cannellini beans provide the perfect, creamy partner to the crispy zing of the serrano chile, orange zest and panko bread crumbs.

Ingredients:

Bean Mixture

  • 1 can (19 oz) Progresso® cannellini beans, drained, rinsed
  • 2 tablespoons extra-virgin olive oil
  • 3/4 cup Progresso® chicken broth
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh Italian (flat-leaf) parsley

Coating Mixture

  • 1 cup all-purpose flour
  • 4 1/2 teaspoons California chili powder
  • 1 tablespoon coarse sea salt (gray salt)
  • 1 teaspoon freshly ground black pepper
  • 1 egg
  • 1 cup Progresso® panko crispy bread crumbs

Shrimp Mixture

  • 16 large uncooked shrimp, peeled (tail shells left on), deveined
  • 1/3 to 1/2 cup extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 small serrano chile, thinly sliced
  • 1 cup fresh whole basil leavesv
  • 1 1/2 teaspoons grated orange peel
  • Additional extra-virgin olive oil

Directions:

  1. In small saucepan, heat beans, 2 tablespoons olive oil and the chicken broth to boiling. Reduce heat to low to keep mixture warm. (Lemon juice and parsley will be added later.)
  2. In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. In another small bowl, beat egg lightly. In third small bowl, place bread crumbs.
  3. Coat shrimp with flour mixture, shaking off excess; next dip shrimp into egg and then coat with bread crumbs. In 10-inch skillet, heat 1/3 cup of the oil over high heat. Add shrimp to skillet in single layer. (Do not toss or move shrimp.) Cook about 3 minutes. Turn shrimp over; cook until browned. Remove shrimp from skillet to cookie sheet.
  4. Add garlic to hot oil in skillet; cook and stir until light brown, adding more oil if necessary. Add chile; cook until soft. Carefully add basil (water in skillet will pop). Cook 45 to 60 seconds or until crisp.
  5. Meanwhile, stir lemon juice and parsley into bean mixture in saucepan; season to taste with additional salt and pepper.
  6. Stir orange peel into basil mixture in skillet. Remove from heat. Return shrimp to skillet; toss to combine.
  7. Spoon bean mixture onto platter or individual plates. Drizzle with olive oil. Top with shrimp; spoon some of basil mixture with some of its oil over top.
4 Servings

1 Serving: Calories 690 (Calories from Fat 270); Total Fat 30g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 160mg; Sodium 2140mg; Total Carbohydrate 73g (Dietary Fiber 9g, Sugars 2g); Protein 30g
Percent Daily Value*: Vitamin A 30%; Vitamin C 8%; Calcium 15%; Iron 50%
Exchanges: 4 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 1/2 Medium-Fat Meat; 3 Fat
Carbohydrate Choices: 5

*Percent Daily Values are based on a 2,000 calorie diet.

Mashed Potato Gratin

Mashed Potato Gratin
1hr 10min 1hr 10min

Everyone seems to have a Potato Gratin recipe in their family, and this is my family's, with the hallmark Italian flavors of garlic and Parmesan cheese.

Ingredients:

  • Unsalted butter for greasing casserole
  • 2 1/2 cups Progresso® chicken broth
  • 4 large russet potatoes, peeled, diced (5 cups)
  • 1 teaspoon salt
  • 1/4 cup unsalted butter
  • 4 cloves garlic, finely chopped
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1/2 cup Progresso® Italian style panko crispy bread crumbs

Directions:

  1. Heat oven to 375°F. Lightly butter 2-quart casserole. Pour broth into 2-quart saucepan.
  2. Add potatoes; stir in 1 teaspoon salt. Heat to boiling. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until potatoes are tender. Place colander over medium bowl; drain potatoes, reserving broth.
  3. Rinse and dry saucepan. Cook 2 tablespoons of the butter and the garlic in saucepan over low heat 2 minutes, stirring occasionally.
  4. Return potatoes to saucepan with butter and garlic; mash with potato masher.
  5. Add 1 cup of the reserved broth to potatoes; mix until smooth. Stir in remaining 2 tablespoons butter and 1/4 cup of the cheese. Adjust seasoning to taste with salt and pepper. Spoon potato mixture into casserole. Top with remaining 1/4 cup cheese and the bread crumbs.
  6. Bake about 20 minutes or until golden brown.
9 servings (1/2 cup each)


Michael Chiarello is the tastemaker behind Bottega Napa Valley Restaurant, NapaStyle and Chiarello Family Vineyards as well as the Emmy-award winning TV chef and cookbook author. He appears daily on Food Network and on Top Chef Masters, only on Bravo! For more information visit MichealChiarello.com