Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch white casserole dish or similar baking dish so the potatoes release easily after baking.
Prepare the potatoes by peeling them and slicing them into thin, even rounds about 1/8-inch thick. Using a mandoline makes this fast and consistent, but a sharp knife works just fine; aim for uniform thickness so the potatoes cook at the same rate.
Open the cans of brown gravy and pour them into a medium bowl or large measuring cup. Whisk briefly to smooth out any separation so the gravy pours evenly over the potatoes.
Layer about one-third of the sliced potatoes in the bottom of the prepared casserole dish, spreading them out into an even layer and fanning them slightly so there are minimal gaps.
Pour about one-third of the brown gravy evenly over the first layer of potatoes, tilting the dish slightly if needed to help the gravy settle into the spaces between slices.
Dot the gravy-covered potatoes with roughly one-third of the butter pieces, spacing them out so each area of the dish gets a bit of richness as it bakes.
Repeat the layering process two more times: add another third of the potatoes, another third of the gravy, and another portion of the butter; then finish with the final potatoes, the remaining gravy poured over the top, and the last of the butter scattered evenly. The potatoes should be well-smothered in gravy, with some slices poking through but mostly submerged.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
