My kids and I really enjoy scalloped potatoes. My husband does not like them at all. He says he ate too many of them growing up. Since my husband does not like them I rarely make them.
A while ago I came a across a potato casserole recipe in a Gourmet magazine that caught my attention. It was kind of like scalloped potatoes, but not. I thought my husband might like this recipe, plus it was really easy. He did, in fact we all did. It is a simple recipe. This is not fancy, but it makes a great side dish to roast, meatloaf, or even chicken.
- 2 lbs potatoes
- 5 tablespoons butter, melted
- ½ cup chicken broth
- ¾ teaspoon salt
- ½ teaspoon pepper
Preheat oven to 425 degrees. Peel and thinly slice potatoes. You want the slices thin. I use my food processor. Toss with butter, salt, and pepper. Spread evenly into a 2 quart dish. Pour broth over top. Cover with foil and bake for 30 minutes. Uncover and bake about 25-30 minutes more or until broth is absorbed and potatoes are done.
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