Continue baking, uncovered, for another 25 to 35 minutes, or until the potatoes are deeply golden on top and very tender all the way through when pierced with a fork or knife. The broth will bubble and reduce, mixing with the butter and potato starch to create a silky, almost saucy layer around the slices.
Once the potatoes are tender and the tops are nicely browned, remove the dish from the oven and let it rest for 5 to 10 minutes. This short rest helps the centers finish softening so they turn incredibly creamy, while the tops stay a bit browned and the buttery broth settles.
Serve the potato rounds straight from the glass dish, spooning a little of the buttery broth over each portion. You should see thick, round slices with golden tops sitting in a shallow pool of glossy broth, and when you cut into one, the inside will be soft and almost melting.
Variations & Tips
ADVERTISEMENT
