Serves 4-6

5 russet potatoes
4 cups chicken stock
1 stick butter, cubed
2-4 fresh or dried bay leaves
salt and pepper

Peel potatoes and slice in half. Cut the ends so they stand upright. Place potatoes in an oven-proof casserole dish and cover with chicken stock. Add butter and bay leaves to stock. Season with salt and pepper. 

Place potatoes, uncovered, in a 350-degree preheated oven.  Baste every 10 minutes with stock until the potatoes are soft but firm. If the potatoes are not done, add more stock. Cooking time should take approximately 45 minutes.