So simple, hard to believe so delicious
- 2 Lbs Potatoes (I like Yukon Gold)
- 5 Tablespoons unsalted Butter, melted
- 1/2 cup reduced sodium Chicken Broth
Preheat oven to 425° with rack in middle
Peel potatoes and thinly slice (1/8” if using a mandolin). Toss with butter, Salt & Pepper. Spread evenly in a 2 quart baking dish and add broth. Cover tightly with foil and bake 30 minutes. Uncover and bake until top is well-browned and most of stock is absorbed (30-35 minutes more.
After removing foil you can sprinkle with grated Parmesan or cheddar, but they are delicious just as is.