Here's another star from the January 2008 issue of Gourmet...an issue dedicated to good ol' Southern cooking.
Usually potato casseroles are complicated affiairs with onions, various cheeses and the like. This one has just three ingredients, but is "fancy" enough to be a step up from weeknight mashed potatoes.
Potato Casserole
Serves 4 to 6.
2 pounds boiling potatoes (I used five peeled Russet potatoes and they turned out wonderfully.)
5 tablespoons unsalted butter, melted
1/2 cup reduced-sodium chicken broth
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.
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