- 2 pounds small russet potatoes (about 7), peeled, sliced into 1/4-inch-thick rounds
- 1 3/4 cups canned unsalted chicken broth
- 1 cup thick and chunky purchased mild salsa
- 1 1/2 ounces grated reduced-fat Monterey Jack cheese (about 6 tablespoons)
- Chopped fresh cilantro
- Bring potatoes and broth to simmer in heavy medium saucepan over high heat. Cover, reduce heat to medium and simmer 10 minutes, stirring occasionally.
- Position rack in center of oven and preheat to 375°F. Lightly oil 8x8x2-inch glass baking dish. Using slotted spoon, arrange half of potatoes over bottom of prepared dish. Spread salsa over. Arrange remaining potatoes over. Pour chicken broth evenly over.
- Bake until potatoes are tender, top is beginning to crisp and liquids are absorbed, about 50 minutes. Sprinkle cheese over and bake 4 minutes. Garnish with cilantro. Let stand 5 minutes.