Potato Casserole

By ROBandSEAN

Potatoes aren't a backbone starch in the South, but they're one vegetable, notes Miss Lewis, that is good in all seasons

Ingredients

• Equipment:
• 2 lb boiling potatoes
• 5 tablespoons unsalted butter, melted
• 1/2 cup reduced-sodium chicken broth
• an adjustable-blade slicer

Preparation

Step 1

Preheat oven to 425°F with rack in middle.
Peel potatoes and thinly slice (about 1/16 inch thick), then toss with butter, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread evenly in a 2-quart shallow 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 to 35 minutes more