|Potatoes||2 1⁄2 Pound, peeled, thinly sliced|
|Snipped parsley||2 Tablespoon|
|Grated swiss cheese||1⁄4 Pound|
|Freshly ground pepper||1⁄8 Teaspoon|
|Boiling beef broth||1 1⁄4 Cup (20 tbs)|
Preheat oven to 425Â°.
With 2 tablespoons of butter, grease a shallow 2-quart baking dish.
Dry potatoes well; use half of them to line the dish, overlapping them.
Dot with 2 tablespoons butter, half the parsley, salt, pepper and cheese.
Add second layer of potatoes, again overlapping them, and sprinkle with remaining parsley, salt, pepper, cheese; dot with 2 tablespoons butter.
Pour boiling broth over and bake in a 425Â° oven, 55 to 60 minutes until potatoes are fork tender, tops are browned and broth has been absorbed.