Stewed Potatoes with Dill (Pommes de Terre a l'Etouffee)

• 6 small new red, waxy potatoes, about 1 1/2 pounds
• 2 tablespoons butter
• 1 small onion, halved and thinly sliced, about 1 cup
• 1 bay leaf
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 1/2 cups chicken broth
• 1 tablespoon finely chopped dill

1. Rinse and drain the potatoes well.
2. Do not peel.
3. Cut them in quarter-inch-thick slices.
4. There should be about four cups.
5. Heat the butter in a saucepan and add the onion.
6. Cook, stirring, until wilted.
7. Add the potato slices, bay leaf, salt, pepper and broth.
8. Bring to a simmer.
9. Cover tightly and cook slowly about five minutes.
10. Uncover and cook until the liquid is evaporated.
11. Serve sprinkled with the chopped dill.

new red, butter, onion, bay leaf, salt, freshly ground pepper, chicken broth, dill

Taken from cooking.nytimes.com/recipes/1563 (may not work)