Active Time

　　15 min

　　Total Time

　　1 1/4 hr

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

　　

Ingredients

Makes 4 to 6 servings

　　2 pounds boiling potatoes

　　5 tablespoons unsalted butter, melted

　　1/2 cup reduced-sodium chicken broth

　　Equipment: an adjustable-blade slicer

　　

Step 1

Preheat oven to 425°F with rack in middle.

　　

Step 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.