Ingredients

• 2 pounds boiling potatoes
• 5 tablespoons unsalted butter, melted
• 1/2 cup reduced-sodium chicken broth
• Equipment: an adjustable-blade slicer

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Instructions

1. Preheat oven to 425°F with rack in middle.
2. Peel potatoes and thinly slice (about 1/16 inch thick), then toss with butter, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread evenly in a 2-quart shallow baking dish and add broth. Cover tightly with foil and bake 30 minutes. Uncover and bake until top is well-browned and most of stock is absorbed, 30 to 35 minutes more.