Ingredients
6 medium potatoes, peeled and thinly sliced3 cups water4 reduced-sodium chicken bouillon cubes1 garlic clove, minced1/2 cup grated Parmesan cheeseMinced fresh parsley, optional
Preparation
Place potatoes in a greased 2-qt. baking dish that has been coated with cooking spray. In a small saucepan, heat the water, bouillon and garlic until bouillon is dissolved; pour over potatoes. Sprinkle with Parmesan cheese.
Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until tender. Let stand 10 minutes before serving. Sprinkle with parsley if desired. Serve with a slotted spoon.
