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Yield: 6 to 7 servings
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.