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. The recipe is conducive to infinite variations - add fresh herbs, layer with sauteed greens, or top with grated cheese for the last 15 minutes of cooking.
1 cup beef broth
3 tablespoons unsalted butter
3 pounds russet potatoes, sliced into quarter-inch slices
1 1/2 cup thinly sliced onion
Salt and freshly ground pepper, to taste +
1 tablespoon chopped fresh herbs, such as summer savory, rosemary, or thyme
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. Add half the chopped herb, if using. 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. Uncover and cook for 15 minutes longer, until broth has evaporated and potatoes are just beginning to brown on top.