6 med. lg. boiling potatoes, peeled and sliced thinly
Salt, white pepper, and nutmeg
2 c. shredded cheese (Gruyere, Swiss, and Cheddar)
2 tbsp. butter
3/4 c. beef broth

Layer 1/3 potatoes in a 2 quart greased baking dish. Sprinkle each layer with salt, white pepper, nutmeg, and 1/2 cup cheeses. Make 3 or 4 layers. Top layer with cheeses and dot with butter. Pour broth over and around casserole. Bake at 375 degrees for 1 hour, uncovered. Top well browned and broth absorbed. Let sit 10 minutes before serving. Can be prepared ahead of time before baking.