Yield: 6 to 7 servings
- 6 medium-size potatoes
- 1/2 cup (1 stick) plus 2 tablespoons butter
- 3 onions, sliced
- 1/2 to 1 cup chicken or beef broth
Instructions:Peel the potatoes and slice 1/16 inch thick. Butter the inside of a large round casserole or 10-inch cast-iron skillet. Preheat the oven to 450 degrees F.
In another skillet, melt the 1/2 cup butter. Add the onions and saute until limp, about 5 minutes. Carefully arrange the potato slices in overlapping concentric circles in the buttered baking dish to form a single layer. Top with a layer of onions. Repeat the layers until all the potatoes and onions are used, ending with a layer of potatoes.
Combine the broth and remaining 2 tablespoons butter and bring to a boil. Pour over the potatoes. Bake the potatoes for 25 to 30 minutes, until crisp and golden. Invert onto a serving platter and cut into wedges to serve.