Savoy-Style Swiss Potatoes (Gratin Savoyard)

A casserole of potatoes to accompany the main meat dish for dinner

• Ready In: 1 hr 45 mins
• Serves: 6-8

Ingredients

• 1  garlic clove, peeled and halved
• 2 1⁄2 tablespoons butter or 2 1⁄2 tablespoons margarine, divided
• 3  tablespoons lemon juice
• 1  cup water
• 5  medium new potatoes
• 1  dash salt
• 1  dash pepper
• 3⁄4 cup green onion, thinly sliced
• 2  cups swiss cheese, shredded
• 1 1⁄2 cups beef broth

Directions

1. Rub a shallow 2-quart baking dish liberally with cut clove of garlic, then generously grease with about 1/2 tablespoon of the butter.
2. In a bowl, combine the lemon juice and water. Peel the potatoes, if desired, and cut into very thin slices; place in the lemon water until all are sliced.
3. Drain potatoes well and arrange about 1/4 of the slices in an even layer in the prepared dish; sprinkle lightly with salt and pepper, then top with about 1/4 of the onions and of the cheese. Repeat layers, ending with cheese.
4. Heat beef broth, then slowly pour over and around the potatoes. Dot top with remaining 2 tablespoons butter.
5. Bake, uncovered, in a 350° oven for 1 1/2 hours or until potatoes are tender when pierced.