8 med. potatoes, peeled and thinly sliced (keep in cold water to prevent discoloration)
1 tsp. salt
1/4 tsp. pepper
1 to 1 1/4 c. grated Gruyere or Swiss cheese
6 tbsp. butter
1 c. chicken broth

Preheat oven to 425 degrees. Generously butter a 9 x 12 x 2 inch gratin or other baking pan (the bigger the pan, the shorter the cooking time). Drain potatoes thoroughly. Arrange 1/2 the potatoes in dish. Sprinkle with 1/2 of salt, pepper, and cheese. Dot with 1/2 the butter. Repeat with remaining potatoes, salt, pepper, cheese, and butter. Pour stock over top. Bake until potatoes are tender and crust is golden brown, about 40 to 60 minutes.