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6
servingsEasy
Published 1989
The best will be made with Yellow Finnish, White Rose, or Maine potatoes.
Toss the slices of potato with salt and pepper. Butter a shallow baking dish with a full 2 tablespoons of the butter. Arrange one layer of potatoes on the bottom of the dish, top it with half the grated cheese, arrange the second layer of potatoes on top of the cheese, and pour enough bouillon or broth over the potatoes to barely cover them. Dot with the remaining butter. Bake in a preheated 32