photo by CountryLady
- Ready In:
- 1hr 10mins
- 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.
Questions & Replies
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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
This has become a definite favourite for my husband & me. I halve the recipe since it's just the two of us and use whatever type of cheese I have on hand - cheddar & mozzarella so far, but we're really looking forward to using Swiss. I find that the potatoes I usually buy (Yukon Gold) don't even need peeling since they get sliced so thinly. This makes for quick prep. I also tend to go pretty lightly on the butter, and they still come out great. I don't bother with the salt at since I generally cook with very little salt, and the Greek seasoning has such a wonderful flavour! I don't even measure it, I just shake an even coating over each layer. My tip for preparing this dish is to pour the broth over the potatoes BEFORE adding the final seasoning & cheese layer. Otherwise I find that the cheese and seasoning washes around into clumps.
RECIPE SUBMITTED BY
Born in the deep south and raised on good ole southern home cookin' - I've grown to love cooking all types of food and enjoy trying new recipes. I now live in Arizona with hubby. My two sons are attending college and enjoy learning to cook from their mom. They are very good guinea pigs! I'm a substitute teacher at the elementary level and love working with children - they are our future.