8 med. size boiling potatoes, peeled and thinly sliced
1 tsp. salt
1/4 tsp. pepper
1 1/4 c. grated imported Gruyere or Swiss cheese
6 tbsp. (3/4 stick) butter
1 c. chicken stock

Position rack in upper third of oven and preheat to 425 degrees. Generously butter 9 x 12 x 2-inch gratin or other baking dish (the larger the pan, the shorter the cooking time). Drain potatoes thoroughly. Arrange half of potatoes in gratin dish. Sprinkle with half of salt, pepper and cheese. Dot with half of butter.

Repeat with remaining potatoes, salt, pepper, cheese and butter. Pour stock over top. Bake until potatoes are tender and crust is golden, about 30 minutes. Serve immediately.

Add eat potato to bowl of cold water after slicing to prevent darkening.