Crisp Tender Potatoes

In 'A Southerly Course' by Martha Hall Foose.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 2  lbs russet potatoes, peeled and very thinly sliced
• 3  tablespoons olive oil
• 2  medium onions, very thinly sliced
•  salt
•  fresh ground black pepper
• 1 1⁄4 cups vegetable broth
• 2⁄3 cup  whole milk

Directions

1. Soak the potato slices in cold water for 30 minutes.
2. Drain, rinse, and pat dry.
3. Heat the oven to 350°.
4. Drizzle 1 tablespoon of the oil in the bottom of a 13 x 9 inch baking dish.
5. Alternately layer the potatoes and onions, seasoning with salt and pepper between layers.
6. Drizzle with remaining 2 tablespoons oil over the top.
7. Pour in the broth and milk.
8. Bake on the top rack of the oven for 50 minutes or until the potatoes can be pierced easily with a fork and the top is brown and crisp.