Prep 15 mins
Cook 55 mins
I was tired of baked, mashed, au gratin, and potatoes with onions so tried this. The beef broth gives it a wonderful flavor. Try it with different cheeses depending on what you have on hand!
- 4 cups raw potatoes, peeled and thinly sliced
- 2 tablespoons butter
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon all purpose Greek seasoning (or to taste)
- cracked black pepper
- 2 cups swiss cheese, grated
- 1 1⁄4 cups boiling beef broth
- Peel and slice potatoes, and cover with cold water until ready to use.
- In a lightly greased 6 to 8 cup baking dish, place two cups of potatoes on bottom, overlapping layers.
- Dot with half the butter; sprinkle with half the parsley, salt, Greek seasoning, pepper, and cheese.
- Place second layer of potatoes on top of first and repeat layer of butter, seasonings, and cheese.
- Pour boiling beef broth over the casserole.
- Bake uncovered in a preheated 400 degree Fahrenheit oven for 55 to 60 minutes, or until potatoes are fork tender, potato tops are browned, and broth is absorbed.
Very nice change for a potato dish. I wasn't sure if I was to put cheese on the top, so I did and it made it nice and crispy. I liked the Greek seasoning, it gave it a little different twist. Thanks, Carole in Orlando
I'm really enjoying scalloped potatoes made with broth vs milk. This is my 1st time using beef broth and it worked nicely. We cut the salt from 1 tsp to 3/4 tsp and still found it abit salty so next time I'll add only half and it should be perfect. I also added sliced red onion and switched the cheese to monterey.
Outstanding! To me, this recipe deserves more than 5 stars for its extraordinary flavors, and for its ease of preparation. I used Jarlsberg cheese and Swanson's low sodium beef broth, and wouldn't change any of its ingredients. By slicing half the potatoes and layering them in the pan, and then slicing the rest of the potatoes just before layering them, I found it unnecessary to soak the potatoes in water first. A 7x11x2 inch baking dish is just the right size for this recipe. The beef flavor is so satisfying, you don't even need to serve steak or roast beef with it. Broccoli and spinach both go well with this potato dish. Thank you so much for posting this, Candy C! Lynnie