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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 pounds small russet potatoes (about 7), peeled, sliced into 1/4-inch-thick rounds |
1 3/4 cups canned unsalted chicken broth |
1 cup thick and chunky purchased mild salsa |
1 1/2 ounces grated reduced-fat monterey jack cheese (about 6 tablespoons) |
chopped fresh cilantro |
Directions:
1. Bring potatoes and broth to simmer in heavy medium saucepan over high heat. Cover, reduce heat to medium and simmer 10 minutes, stirring occasionally.
2. Position rack in center of oven and preheat to 375°F. Lightly oil 8x8x2-inch glass baking dish. Using slotted spoon, arrange half of potatoes over bottom of prepared dish. Spread salsa over. Arrange remaining potatoes over. Pour chicken broth evenly over.
3. Bake until potatoes are tender, top is beginning to crisp and liquids are absorbed, about 50 minutes. Sprinkle cheese over and bake 4 minutes. Garnish with cilantro. Let stand 5 minutes.
4. Per serving; calories, 220; fat, 3 g; sodium, 467 mg; cholesterol, 8 mg Nutritional analysis provided by Bon Appétit
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