from Letti
5-7 russet potatoes
5-7 russet potatoes
1 can beef broth
1 small carton heavy whipping cream
salt and pepper
2 cups grated mozzarella cheese
1 bundle green onions (sliced)
Preheat oven to 350*. Peel and slice potatoes (thin) about 1/8 of an inch. Use a 9x13 inch pan. Layer the bottom of the pan with potatoes, sprinkle with green onions, salt and pepper. Repeat this layer until approximately 1-2 inches from top of pan. Mix 1/2 can of the beef broth and all of the cream. Pour mixture over the top of the completed layers. Cover with foil. Bake for 45 minutes. Take out and add cheese then bake for another 25 minutes uncovered.
Preheat oven to 350*. Peel and slice potatoes (thin) about 1/8 of an inch. Use a 9x13 inch pan. Layer the bottom of the pan with potatoes, sprinkle with green onions, salt and pepper. Repeat this layer until approximately 1-2 inches from top of pan. Mix 1/2 can of the beef broth and all of the cream. Pour mixture over the top of the completed layers. Cover with foil. Bake for 45 minutes. Take out and add cheese then bake for another 25 minutes uncovered.
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