My in-laws grew up in Indiana. My husband grew up in a meat-and-potatoes type of home. This changeable delectable potato dish can match up with anything. The potatoes inside are tender and flavored with the broth and the potatoes on top are nicely crisped and browned.

　　

Ingredients

serves 6

　　2 pounds russet potatoes, peeled and very thinly sliced

　　3 tablespoons olive oil

　　2 medium onions, very thinly sliced

　　Salt and freshly ground black pepper

　　1 1/4 cups vegetable broth

　　2/3 cup whole milk

　　

Step 1

Soak the potato slices in cold water for 30 minutes. Drain, rinse, and pat dry.

　　

Step 2

Heat the oven to 350°F.

　　

Step 3

Drizzle 1 tablespoon of the oil in the bottom of a 9 x 13-inch baking dish. Alternately layer the potatoes and onions, seasoning with salt and pepper between the layers. Drizzle the remaining 2 tablespoons oil over the top. Pour in the broth and milk. Bake on the top rack of the oven for 50 minutes or until the potatoes can be pierced easily with a fork and the top is brown and crisp.

　　Cooks' Note

　　Add your favorite sturdy herb to the potatoes, such as rosemary or thyme. If pairing with meat, use the appropriate broth.

　　A Southerly Course