Potatoes au Gratin

½ cup butter, softened, divided

3 pounds small red potatoes, skin on, thinly sliced (about 8 cups)

1 cup yellow onion, thinly sliced

½ teaspoon salt

⅛ teaspoon pepper

4 ounces Gruyere cheese, grated

½ cup condensed beef broth

Heat oven to 450 degrees.

With ¼ cup of the butter, coat the inside of a 1-quart shallow baking dish (oval or round).

In large bowl gently toss potatoes with salt and pepper. Layer one-third of the potatoes and sliced onions in dish. Sprinkle with one-third of grated cheese. Repeat twice. Add beef broth, dot top with remaining butter.

Bake uncovered 15 minutes. Reduce heat to 375 degrees; bake 30 minutes or until liquid has been absorbed, potatoes are tender, and the top is golden and crusty.

Serves eight.

Cook's note: Potatoes can be fully cooked ahead of time and refrigerated. To reheat, bring casserole to room temperature. Heat oven to 350 degrees, cover dish with foil and cook at least 30 minutes. Uncover last 5 to 10 minutes.