Recipe by Debbie R.
I really like the flavor imparted from the beef broth, instead of more dairy from cream or milk, as is usually found with scalloped potatoes.
Top Review by LonghornMama
Flavorful and creamy without being heavy on the calories. Even the kids liked this one. Highly recommend a good fresh Parmesan, I also had some wonderful Gruyere to use up, and the combination was very tasty. Was short on potatoes, so used some sliced unpeeled red potatoes on bottom, peeled russets on top. Both worked well in the dish. Used an oval Corning Ware dish and mine browned too much on top before the potatoes were tender so ended up covering the dish and baking a little longer. My stock was not overly salty, so I added salt at serving. Thanks for sharing the recipe!
- 2 1⁄2 lbs potatoes, thinly sliced
- 4 tablespoons butter
- 1 cup grated gruyere cheese
- 1⁄4 cup parmesan cheese
- 1 small yellow onion, thinly sliced
- 1 1⁄4 cups beef broth
Directions See How It's Made
- Preheat oven to 425 degrees. Butter inside of 2-quart casserole dish with 2 T. butter.
- Start bringing broth to a boil after all of your ingredients are ready to go.
- Pat dry half of potatoes. Overlap slices on bottom of baking dish. Sprinkle with some pepper, half of onion slices, and half of both cheeses. Dot with the rest of the butter.
- Repeat layering for a second layer. Last layer isn't topped with butter, though.
- Pour boiling broth over the potatoes.
- Bake for 55-60 min or until done (potatoes are tender, top is brown and broth is absorbed).
- Great on Day 2 also.