Gratin Savoyard ( Scalloped Potatoes with Meat Stock and Cheese)

This is the ultimate in meat-and-potatoes comfort food. Don't even look at the nutritional information if you're dieting! While I didn't have the source written down, I'm pretty sure that this comes straight from Julia. Nobody could combine potatoes, cheese, and butter like her. ;)

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 2  lbs boiling potatoes (6-7 cups when sliced)
• 1  clove  unpeeled garlic
• 6  tablespoons unsalted butter
• 1  teaspoon salt
• 1⁄8 teaspoon pepper
• 1  cup  grated swiss cheese (4-ounces)
• 1  cup  brown stock or 1  cup  beef stock, boiling

Directions

1. Preheat oven to 425-degrees.
2. Slice potatoes 1/8-inch thick.
3. Place in basin of cold water, and drain when ready to use.
4. Rub the baking dish (10X2) with the cut garlic.
5. Smear the inside of the dish with 1 Tablespoon of the butter.
6. Drain the potatoes and dry them in a towel.
7. Spread half of them in the bottom of the dish.
8. Divide over them half the salt, pepper, cheese and butter.
9. Arrange the remaining potatoes over the first layer and season them.
10. Spread on the rest of the cheese and divide the butter over it.
11. Pour on the boiling stock, and set in upper third of preheated oven.
12. Bake for 40 minutes, or until potatoes are tender, stock has been absorbed, and top is nicely browned.
13. Let sit at least 5-10 minutes before serving, as stock will still absorb slightly, and dish will thicken.
14. Goes very well with roast beef, pork, lamb, steaks or chops.