Ingredients
1 tablespoon butter1 pound small red potatoes, thinly sliced (about 3 cups)1 tablespoon dried minced onion3/4 cup chicken broth1/2 cup half-and-half cream3/4 teaspoon salt1/4 teaspoon pepper1 cup shredded cheddar cheese
Preparation
In a large nonstick skillet, heat butter over medium heat. Add potatoes and onion; cook and stir 5 minutes.
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.
