Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Tablespoons Unsalted Butter
1 3/4 Pounds Russet Potatoes
-- (Peel/Cut In 1/8"
Slices)
1/3 Cup Plus + 3 Tbs
Whipping Cream
1/3 Cup Canned Chicken Broth
Salt/pepper to taste
1) Position rack in center of oven and preheat to 375 deg. 2) Rub 1/2
TBS butter over 9-inch round glass pie plate. Arrange 1/3 of potatoes in
prepared dish. Season w/ salt and pepper. Repeat layering and seasoning
with remaining potatoes in 2 batches. 3) Whisk 1/3 cup cream and broth in
a small bowl. Pour over potatoes. Dot top with 1 TBS butter. Bake until
golden, about 55 minutes. 4) Drizzle 3 TBS cream over potatoes. Bake until
top is golden and potatoes are tender, about 15 minutes more. Transfer to
a rack and cool 5 minutes. That's it! We loved it so much, I am making it
for my family for Easter dinner. Hope you can try it. 4 servings. Ann
Baker
