4 Russet potatoes, peeled
1/4 cube butter
1/2 c. stock, preferably golden
1 c. finely grated strong cheese such as Ementhaler, Romano, or heavy Swiss
Freshly ground pepper
Salt to taste

Thinly slice potatoes in food processor or by hand. Place in microwaveable bowl with stock and microwave, covered, on high for 20 minutes. Stir at mid way.

Butter a nice baking dish and place potatoes inside. Dot with remaining butter; add salt, finely grated cheese, and fresh ground pepper. Cook in a hot oven (450 degrees) on top rack until cheese is golden.