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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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I think a friend sent me this recipe. Sounds awesome, but I haven't tried them yet! Ingredients:
2 lbs russet potatoes, peeled, thinly sliced |
3/4 cup salsa, of your choice |
1 cup monterey jack cheese, shredded |
1 1/3 cups chicken broth |
2 tablespoons butter |
Directions:
1. Preheat oven to 350°F.
2. Place half of potato slices in a buttered 9x13 baking pan.
3. Spread salsa over potatoes, followed by cheese. Cover with remaining potatoes. Pour chicken broth over all, then dot top with small pieces of butter.
4. Bake until potatoes are tender, broth has been absorbed, and top is slightly brown (about 1 1/2 hours), tipping pan and spooning liquid over potatoes every 20 minutes.
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