Ingredients
The following ingredients have 4 Servings
- 6 medium Yukon Gold potatoes (or other waxy potato)
- 2 cups chicken broth (approximately)
- 2 Tbsps mayonnaise
- salt and pepper for seasoning
- Melted butter for serving (Approximately 1/4 cup or to taste )
Instruction
- Preheat oven to 350 degrees F.
- Spray 9 or 10" spring form pan.
- Mix the mayonnaise into the chicken broth and stir to break it up.
- Have salt and pepper ready to season each layer.
- Peel potatoes and slice thinly using a mandolin or slicing disk of food processor. Slices should be about 1/8" thick or less. (Paper thin)
- Spread one third of potato slices neatly on bottom of the pan. Season the layer lightly with salt and pepper. Pour enough chicken broth to just barely cover the potato layer.
- Repeat two more times. After the last layer is in place you should just be able to see the broth at the top edge of the casserole.
- (Note) Classic assembly places the slices neatly in concentric circles. I just make sure they lay flat and are evenly distributed around the pan).
- Bake approximately 1 to 1 1/2 hours. Cooking time will depend on the depth of your pan. My potatoes were about 3" deep. Check potatoes after an hour. When they are fork tender in the middle of the pan they are done. Mine took 90 minutes.
- Allow to cool 10-15 minutes before removing the outer ring. Slice and serve. Pass melted butter or drizzle a bit on top as you are serving.
