4 Idaho potatoes, about 1 1/2 lbs.
6 sm. onions or less
4 tbsp. oil, divided
Salt & pepper to taste
1/2 c. shredded basil or 1 tsp. dried
1 bay leaf
1 1/2 c. fresh or canned chicken broth

Preheat oven to 450 degrees. Peel and slice potatoes very thin and drop into cold water until ready to use; drain. Should be about 4 cups. Slice onions thin. Should be about 2 cups.

Rub bottom of skillet or casserole with one tablespoon oil and arrange a layer of potatoes. Top with a layer of onions, a little more oil, salt, pepper, basil and bay leaf. Continue making layers of potatoes and onions and then stir to coat with oil. Pour broth over all and place on stove. Bring to a boil and cover closely. Reduce heat and simmer 5 minutes. Place in oven and bake, uncovered 25 minutes. Remove bay leaf and serve.