Beefy Scalloped Potatoes

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Beefy Scalloped Potatoes
Try this twist on an old favorite.

Prep: 15 minutes
Cook: 1 hour
Servings: Serves 8

2-1/2 lbs. potatoes (about 4 large)

3 Tbsp. butter

3 Tbsp. parsley, chopped

1 tsp. salt

1 tsp. pepper

1-1/2 cups Gruyere cheese, grated

1-1/4 cups beef broth

	Preheat oven to 375°F.
	Peel and thinly slice the potatoes.
	Spray the inside of a shallow 2-quart baking dish with cooking spray.
	Put a layer of potatoes in the dish using about a third of the potatoes. Dot with 1 Tbsp. of the butter, sprinkle with 1 Tbsp. parsley and 1/2-cup of cheese. Season with a third of the salt and pepper.
	Repeat, making three layers.
	Heat broth until boiling and pour over the layered potatoes.
	Bake in 375°F oven for 1 hour or until the potatoes are tender and top is browned.

You may substitute Swiss cheese for the Gruyere if it is unavailable.