|1 lb / 500g||Potatoes, peeled and sliced about 1/8th inch thick|
|1 clove||freshly peeled garlic, crushed|
|5 Tbsp / 75 ml||butter or margarine|
|1 cup / 250 ml||Parmesan cheese, grated|
|1 Tbsp / 15 ml||dried rosemary|
|1 cup / 250 ml||Chicken broth|
DirectionsUse a 2 inch deep (or deeper if you wish) baking dish. Grease it, then rub the sides with a freshly crushed garlic cloves. Place a layer of sliced potatoes on the bottom, smear them with some of the butter, more crushed garlic, sprinkle with some of the parmesan cheese and dried rosemary. Keep building these layers until the dish is full, adding a bit more garlic to the layers, if you are a garlic lover. Add the chicken broth to the finished dish, so that the broth just covers the potatoes. You can also use beef broth if you like. Bake at 425 degrees for about 30 mins., or until the potatoes are tender. Keep the potatoes 'just' covered with broth until the dish is finished cooking. Sprinkle with more parmesan cheese, serve and enjoy.
This potato recipe is brought to you courtesy of Anne Isenor.