Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

epicurious

Directions

  1. Preheat oven to 425°F with rack in middle.
  2. Peel potatoes and thinly slice (about 1/16 inch thick), then toss with butter, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
  3. Spread evenly in a 2-quart shallow baking dish and add broth.
  4. Cover tightly with foil and bake 30 minutes.
  5. Uncover and bake until top is well-browned and most of stock is absorbed, 30 to 35 minutes more.

Reviews

(2)
Most Helpful

This is like "unfried" home fries. I served it as a side with recipe #65899 for a tasty combination. The leftovers were fried with onions to go with bacon and eggs the next morning. Thanks for a great double duty recipe Skippy. Made and enjoyed for PAC Spring '09.

ElaineAnn April 24, 2009

I use this recipe all the time, sometimes adding chopped garlic and chives, but it's great just the way it is. This is also a good dairy free alternative to the traditional potato casserole using dairy free margarine in place of the butter.

castlere March 09, 2014

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