Recipe(tried): Santa Anna Potatoes

SANTA ANNA POTATOES

We make these all the time and they are quite simple. I don't have any exact measurements, we do it, the Italian way ... by eye.

You can use any type of potato although I recommend Idaho or a nice size baking potato. Peel the potatoes, Make slices through each potato without going all the way through. In between each slice put pats of butter (or you can melt butter) ... the more the better.

Cover about 1/3 way up the casserole dish with Chicken broth, cover with Parmesan or Asiago grated cheese.

Bake in oven until potatoes are cooked. Suggestion, while the potatoes are cooking, check them every so often to ensure you still have enough broth, (in the event you did not add enough initially) you can add more, you just don't want the broth to evaporate completely or your potatoes will be dry.

The best way to serve them out of the casserole dish is to spoon some of the buttery broth over them .... you want the top to get brown and a little crusty ... these are my favorite potatoes and as a matter of fact, I am making them tomorrow! Good luck