I use the produce from my husband’s potato patch to make this side dish.
—LORI LEE DANIELS BEVERLY, WV
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
1 tablespoon butter
1 pound small red potatoes, thinly sliced (about 3 cups)
1 tablespoon dried minced onion
3/4 cup chicken broth
1/2 cup half-and-half cream
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
1. In a nonstick skillet, heat butter over medium heat. Add potatoes and onion; cook and stir 5 minutes.
2. Stir in broth, cream, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until potatoes are tender. Sprinkle with cheese; cook, covered, 2-3 minutes longer or until cheese is melted.