8 medium white or yukon gold potatoes, peeled and thinly sliced 1 teaspoon salt 1/4 teaspoon pepper 1-1/4 cups gruyere cheese, grated 6 Tablespoons butter 1 cup gf chicken stock
Preheat oven to 425 degrees F.
Butter a large gratin pan or glass baking dish. Arrange 1/2 the potatoes in baking dish; sprinkle with salt and pepper and cover with half the cheese. Dot with half the butter and repeat layer. Pour stock over potatoes and bake for 30 minutes, or until potatoes are tender and top is lightly browned. Serve immediately.