Time: 1 1/4 hours
Serves: 4
Ingredients
- 2 large russet (baking) potatoes
- 2 1/2 TBSP unsalted butter
- 1/4 cup of chicken broth
- 1/2 tsp of kosher salt and pepper
- Preheat your oven to 425°
- Spray a small casserole dish with nonstick cooking spray or grease with butter.
- Peel your potatoes with a peeler and thinly slice with a mandoline or your food processor. I sliced mine right into the casserole dish.
- Put your 2 1/2 TBSP of butter in a small dish and microwave for 30 seconds or so to melt the butter.
- Add your melted butter and 1/2 tsp each of salt and pepper to your potatoes and use your hands to mix it all together.
- Spread out your potatoes so they're in an even layer in your dish and pour over your 1/4 cup of chicken broth.
- Cover your casserole dish with foil
- Bake the covered casserole for 30 minutes. Then remove the foil and bake it, uncovered, for 30-35 minutes more until the potatoes are well-browned on top and around the edges.
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