This is a delicious adaption from the Junior League of Houston "Stop and Smell the Rosemary." My family likes this as-is but you could add some minced onion and parsley.

Ingredients

4 serv.

large russet potatoes, peeled,halved,and sliced very thin↗2
salt↗1⁄2 teaspoon
fresh ground pepper↗1⁄4 teaspoon
nutmeg↗1⁄4 teaspoon
gruyere cheese or quality swiss cheese↗4 ounces
sharp cheddar cheese↗2 ounces
chicken broth↗8 ounces
butter↗2 tablespoons

Step-by-step instructions

1
Preheat oven to 450 degrees.
2
Grease 8 by 8 baking dish.
3
Toss potatoes with salt, pepper, nutmeg.
4
Layer potatoes in dish.
5
Sprinkle with cheese.
6
Repeat layers ending with potatoes.
7
Cover with broth and dot with butter.
8
Bake uncovered 15 minutes.
9
Reduce heat to 350 degrees and bake 1 hour, or until top is golden and crusty.
10
Serve immediately.

Source: food.com

Original recipe ↗

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