6 med. red potatoes (approx. 2 1/4 lbs., pared, thinly sliced)
2 tsp. salt
1/2 tsp. ground white pepper
1/2 tsp. nutmeg
2 c. Swiss Gruyere cheese, shredded
2 tbsp. butter
3/4 c. beef broth, boiling

Place potatoes in 4 layers in buttered 2 quart shallow baking dish, sprinkling each layer with 1/4 of salt, pepper, nutmeg and cheese. Pat with butter. Pour boiling broth over potatoes. Bake at 350 to 375 degrees until potatoes are tender, top is brown and broth is absorbed, about 1 hour.