Ingredients
8 medium potatoes, peeled and sliced thinly
1 teaspoon Kosher salt
1/4 teaspoon pepper
1 1/4 cups Gruyere
6 tablespoons unsalted butter
1 cup Chicken stock
Preparation
Position rack in upper 1/3 of oven. preheat to 425F or 218C.
Generously butter 9 x 12 x 2 inch gratin or baking dish. (The larger the pan, the shorter the cooking time.)
Drain potatoes, pat dry and arrange 1/2 potatoes in dish. Sprinkle with 1/2 salt and pepper and cheese. Dot with 1/2 the butter. Repeat with remaining ingredients. Pour stock over top.
Bake until potatoes are tender and crisp. About 30 minutes.
NOTE: after slicing each potato, store in bowl of ice cold water until ready to use.
