This is such a simple potato dish, a perfect accompaniment to sauced or very flavorful main dishes. Beef stock is traditionally used, but you can use chicken or vegetable stock to better suit your own menu.
1/3 cup beef broth
3 tablespoons unsalted butter
1 1/2 pounds russet potatoes, sliced into 1/4-inch slices
1 1/2 cups thinly sliced onion
Salt and freshly ground pepper, to taste
Preheat oven to 375°.
Heat broth and butter together, just until butter melts.
In an 8x10 buttered baking dish, spread 1/3 of the potatoes. Season with salt and pepper. Top with half the onions. Repeat, finishing with a layer of potatoes.
Pour broth/butter mixture over.
Cover dish with foil and bake for 45 minutes, until potatoes are tender.