2 1/4 lbs. baking potatoes, peeled and sliced thinly
1 1/2 lbs. carrots, peeled and sliced thinly
6 oz. Gruyere or Comte cheese, shredded
1 c. chicken stock or broth
1/4 c. unsalted butter
Salt and pepper

Place the sliced carrots and potatoes in a large pot of boiling water (salted) and cover and let simmer for 5 minutes. Drain the vegetables well.

In a 9x13 baking dish, place 1/4 of the vegetables, spreading evenly in the bottom of the dish. Add 1/2 of the shredded cheese. Repeat the layers of vegetables and cheese, adding salt and pepper after each layer.

Pour the 1 cup of chicken stock over the top layer. Top with the 1/4 cup of butter, cut into several pieces. Cover the dish and bake for 1 hour in a 375 degree oven. Bake uncovered for an additional 10 minutes or so, to give the top layer a crusty finish. Let sit for another ten minutes before serving. Serves eight.

Just one side not: Being pressed for time, I could not locate either of the two cheeses mentioned in the recipe, so I substituted Gouda instead. Any mild tasting cheese would probably suit this dish just fine.