5 lb. Russet potatoes, peeled and thinly sliced
1 onion, thinly sliced
Lawrys seasoned salt
Black pepper
2 c. chicken broth
2 c. Gruyere cheese, shredded

Preheat oven to 425°F. Lightly butter a 13x9-inch casserole. Layer potatoes on bottom of casserole so they are barely overlapping. Top with onion. Sprinkle with seasoned salt and pepper. Put 2 more layers of potatoes, onion, seasoned salt and pepper, ending with potatoes. Pour broth over all. Top with cheese.

Bake uncovered for 45 minutes or until top is golden brown and bubbling. Let stand 10 minutes before slicing into squares.

Serves 12.

Note: A mandolin can be used to get the thinnest slices possible for the potatoes and onions.