1 1/2 lb. russet potatoes
Boiling water
2 c. chicken broth
1 c. shredded American cheese
1/2 c. butter, melted
1/4 tsp. tarragon
Salt and pepper
1 c. shredded Swiss cheese

Cook potatoes in boiling water until tender. Peel potatoes and slice thinly. Spread potato slices in a shallow baking dish.

Combine broth, American cheese, tarragon and salt and pepper. Cook and stir until cheese is melted and blended in, then simmer 5 minutes. Carefully pour sauce over potatoes. Sprinkle Swiss cheese over top. Bake at 375 degrees for 15 to 20 minutes or until bubbly. 6 servings.