Salsa Scalloped Potatoes

Epicurious

7 peeled, sliced into 1/4" thick potatoes

1 3/4 cups chicken broth

1 cup thick & chunky salsa

1 1/2 ozs Monterey Cheese, grated

Bring potatoes & broth to a simmer in a saucepan over high heat. Cover, reduce heat to medium & simmer 10 minutes, stirring occasionally. Position rack in middle of oven & preheat to 375°F. Lightly grease a 8x8x2" glass baking dish. Using slotted spoon, arrange half of the potatoes over bottom of dish. Spread salsa over. Arrange remaining potatoes over & pour chicken broth evenly over all potatoes. Bake until tender, top is beginning to crisp & liquids absorbed: about 50 minutes. Let stand 5 minutes then serve.