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Potatoes Savoyard


  • 2 1/2 lb. potatoes
  • 6 Tbsp. butter
  • 2 Tbsp. parsley, chopped
  • 1 tsp. salt
  • Fresh ground pepper
  • 1 cup Swiss cheese, grated
  • 1 1/4 cups beef broth, boiling


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 degrees F oven for 55-60 minutes until potatoes are fork-tender, the top is well-browned, and the broth has been absorbed.


By Robin from Washington, IA


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