Recipe and photo used with permission by the Texas Beef Council. For more beef information and recipes visit www.txbeef.org.
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 (Swiss may be substituted)
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.