Servings: 4
Ingredients
2 pounds Yukon Gold potatoes, scrubbed (skins on)
4 tablespoons unsalted butter, melted (plus a little extra for greasing the dish)
1 1/2 cups chicken broth (low-sodium, or use vegetable broth)
1 1/4 teaspoons kosher salt (or to taste)
Directions
Preheat your oven to 425°F (220°C). Lightly butter the bottom and sides of a glass casserole dish, about 9×13 inches, so the potatoes don’t stick and the edges can brown nicely.
Scrub the potatoes well and pat them dry, leaving the skins on for flavor and texture. Slice them into thick rounds, about 3/4 inch to 1 inch thick. Keeping the slices fairly even helps them cook at the same pace and gives you that creamy center from edge to edge.
Arrange the potato rounds in a single snug layer in the buttered glass dish. It’s fine if they lean against each other a bit, but avoid stacking. This is what gives you those nicely browned tops you see in the dish when it comes out of the oven.
Brush or drizzle the melted butter evenly over the tops of the potato slices, making sure each piece gets a little shine. Sprinkle the salt evenly over the potatoes. At this point they should just look simply seasoned and lightly glossed with butter.
Place the dish on the middle rack of the preheated oven and bake, uncovered, for 25 to 30 minutes. During this time the potatoes will start to brown and the bottoms will begin to take on color where they touch the glass and butter.
Carefully pull out the oven rack and pour the chicken broth into the dish, aiming between the potato slices so you don’t wash off the browned tops. The broth should come about halfway up the sides of the potatoes, not cover them. Gently slide the dish back in.
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