Creamy and delicious, these potatoes will definitely become a family favorite.

 

Yield: 4–5 servings

 

Ingredients:

3 large russet potatoes, washed and peeled

5 tablespoons oil

1¾ cups chicken stock (or vegetable stock to keep it pareve)

4 cloves garlic, minced

1 teaspoon salt

½ teaspoon pepper

 

Directions:

Preheat oven to 400°F.

Cut potatoes in 1” slices.

Heat a large ovenproof skillet over medium heat.

Add oil to hot skillet.

Place potatoes in skillet and brown for 4–5 minutes.

Turn over potatoes and remove from heat.

Pour in chicken stock, and add garlic, salt, and pepper to skillet.

Place skillet in oven (or transfer to a pan or oven-safe plate).

Bake for 30 minutes or until potatoes are soft.

If sauce is drying out toward end, add more stock.

Spoon sauce over potatoes and serve.

 

Chumy Berger, personal chef, can be reached at 848-210-7973.