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Peel potatoes and slice thinly. Keep covered in cold water until ready to use. Preheat oven to 425 degrees F. Rub the inside of shallow 2 quart baking dish generously with butter, using about 2 Tbsp. Drain the potatoes and dry thoroughly between paper towels. Put a layer of the potatoes in the baking dish, using half the slices and overlapping them. Dot with 2 Tbsp. of the butter, sprinkle on half of the parsley, salt, pepper, and cheese. Add a second layer of the potatoes and repeat with the remaining ingredients. Pour on the boiling broth. Bake in 425 oven for 55-60 minutes unitl potatoes are fork-tender, the top is well-browned, and the broth has been absorbed.
By Robin from Washington, IA
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