l Tbsp. butter
Lb. small red potatoes, thinly sliced (about 3 cups)
Tbsp. dried minced onion
cup chicken broth
cup shredded cheddar cheese
In a large skillet, heat butter over medium heat. Add potatoes and onion; cook and stir 5 minutes. Stir in broth, half-and-half, salt and pepper. Bring to a boil. Reduce heat; simmer, covered 10-12 minutes or until potatoes are tender. Sprinkle with cheddar cheese; cook, covered for 2-3 minutes longer or until cheese is melted.