Potatoes with Dill and Chicken Stock

• large baking potatoes 2
• dill leaves a generous handful, roughly chopped
• a large knob of butter
• hot chicken or vegetable stock to cover about 2 cups (500ml)

1. Preheat the oven to 400F (200C).
2. Scrub the potatoes, peeling them only if you particularly wish to, then slice them thinly.
3. Put them into a bowl and toss with salt, black pepper, and the dill.
4. Lightly butter a shallow baking dish.
5. Layer the potatoes and their seasonings in the dish, then pour in enough stock to cover; the liquid should be just lapping at the top of the potatoes.
6. Bake for about fifty minutes, until the potato slices are truly tender and crusty on top.

baking potatoes, dill, knob of butter, chicken

Taken from www.epicurious.com/recipes/food/views/potatoes-with-dill-and-chicken-stock-381652 (may not work)