1 c. shredded Swiss cheese
1/4 c. chopped fresh parsley
1 tbsp. minced fresh tarragon
3 lb. potatoes, peeled and cut into 1/8-inch thick slices
1 tsp. salt
1/4 tsp. pepper
1/4 c. butter, melted

Preheat oven to 325°F. Reserve 1/3 cup cheese. Combine remaining cheese, parsley, tarragon and garlic. Toss potatoes with salt and pepper. Pour 2 tablespoons butter into shallow 10-inch round baking dish. Starting and ending with potatoes, alternately layer potatoes and cheese-herb mixture in dish. Drizzle with remaining butter. Cover with foil.

Bake on upper rack for 1 hour. Remove foil. Sprinkle with cheese.

Bake 35 minutes or until golden.