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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.

Recipes and Cooking Data Courtesy of the Texas Beef Council