6 sm. red potatoes
2 tbsp. butter
1 sm. onion, thinly sliced
1 bay leaf
1 1/2 c. chicken broth
1 tbsp. dill
Salt and pepper to taste

Rinse and drain potatoes well. Do not peel. Cut in 1/4 inch slices. There should be about 4 cups. Heat butter in pan; add onion and cook until wilted. Add potatoes, bay leaf, broth, salt and pepper.

Bring to a simmer. Cover tightly and cook slowly 5 minutes. Uncover and cook until liquid is evaporated (about 30 minutes). Serve sprinkled with dill.