Potato Casserole

Potato Casserole

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Potatoes aren’t a backbone starch in the South, but they’re one vegetable, notes Miss Lewis, that is good in all seasons.


  • 2 pounds boiling potatoes
  • 5 tablespoons unsalted butter, melted
  • 1/2 cup reduced-sodium chicken broth
  • Equipment: an adjustable-blade slicer


  1. Preheat oven to 425°F with rack in middle.
  2. 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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