Potatoes Savoyard Recipe
Summary
Main IngredientPotato
Ingredients
| Potatoes | 2 1/2 Pound, thinly sliced | |
| Butter | 6 Tablespoon | |
| Snipped parsley | 2 Tablespoon | |
| Cheese | 1 Cup (16 tbs), grated | |
| Salt | 1 Teaspoon | |
| Ground pepper | 1/8 Teaspoon | |
| Beef broth | 1 1/4 Cup (16 tbs) |
Directions
Preheat oven to 425°.
With 2 tablespoons of butter, grease a shallow 2-quart baking dish.
Dry potatoes well; use half of them to line the dish, overlapping them.
Dot with 2 tablespoons butter, half the parsley, salt, pepper and cheese.
Add second layer of potatoes, again overlapping them, and sprinkle with remaining parsley, salt, pepper, cheese; dot with 2 tablespoons butter.
Pour boiling broth over and bake in a 425° oven, 55 to 60 minutes until potatoes are fork tender, tops are browned and broth has been absorbed.
With 2 tablespoons of butter, grease a shallow 2-quart baking dish.
Dry potatoes well; use half of them to line the dish, overlapping them.
Dot with 2 tablespoons butter, half the parsley, salt, pepper and cheese.
Add second layer of potatoes, again overlapping them, and sprinkle with remaining parsley, salt, pepper, cheese; dot with 2 tablespoons butter.
Pour boiling broth over and bake in a 425° oven, 55 to 60 minutes until potatoes are fork tender, tops are browned and broth has been absorbed.
Chef
