- 1 tbsp olive oil
- 1 lb russet potatoes, peeled, sliced thin
- 1/4 cup parmesan
- 2 scallions, minced
- salt and pepper
- 1/2 cup boiling water
- 1 chicken oxo cube
- Combine the water and the oxo cube and set aside.
- Preheat the oven to 475 F.
- Pour the oil into a casserole dish. Cover with a layer of potatoes, then cheese, then the scallions.
- Season with salt and pepper.
- Pour in the water mixed with the oxo.
- Bake for 25 minutes. Test to see if a fork goes through the potatoes easily, if not put back in the oven and cook longer.
- Serve.