2 tbsp. chopped fresh basil leaves
3 tbsp. olive oil
1/2 tsp. pepper
6 med. cloves garlic, slivered
1 can (14 1/2 oz.) clear chicken broth
2 lbs. potatoes, sliced

In a large bowl, combine basil, oil, pepper and garlic. Add broth and potatoes; toss to coat well. In a 13 x 9 inch baking dish, arrange potato mixture. Bake at 325 degrees for 1 hour and 15 minutes or until potatoes are tender and liquid is absorbed.