Potato Casserole
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1/2 cup reduced-sodium chicken broth
- 5 tablespoons unsalted butter, melted
- equipment: an adjustable-blade slicer
- 2 pounds boiling potatoes
- Carbohydrate 26 g(9%)
- Cholesterol 25 mg(8%)
- Fat 10 g(15%)
- Fiber 3 g(13%)
- Protein 3 g(7%)
- Saturated Fat 6 g(31%)
- Sodium 57 mg(2%)
- Calories 203
Preparation 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.
Preparation 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.
