This is a really interesting sounding recipe from Janet Reeves' "One Potato Two Potato" cookbook. It says that you can assemble them ahead and then pop them in the oven before serving. Would be a different way to eat potatoes!
Put the potato slices in a pie plate you've sprayed with cooking spray (or greased).
Overlap the slices.
Pour the vermouth over the potatoes.
Sprinkle with salt and pepper.
Dot with butter.
Bake them, uncovered, for 30 to 40 minutes or until they are tender.
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