Sherry Potatoes

1 lb russet potatoes, scrubbed clean, sliced into 1/4-inch thick slices
1/4 c. butter, melted
1/4 c. dry sherry
Salt
Freshly ground black pepper
1 Tbs. chopped parsley

Preheat oven to 375. Arrange potato slices in layers in a gratin pan or baking pan. Sprinkle salt and pepper over each layer. Pour sherry over potatoes. Pour the melted butter over potatoes ensuring potatoes are well coated.
Bake uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top. Remove from oven, sprinkle with chopped parsley.
Serves 4.

1 lb russet potatoes, scrubbed clean, sliced into 1/4-inch thick slices
1/4 c. butter, melted
1/4 c. dry sherry
Salt
Freshly ground black pepper
1 Tbs. chopped parsley

Preheat oven to 375. Arrange potato slices in layers in a gratin pan or baking pan. Sprinkle salt and pepper over each layer. Pour sherry over potatoes. Pour the melted butter over potatoes ensuring potatoes are well coated.
Bake uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top. Remove from oven, sprinkle with chopped parsley.
Serves 4.