Yield
Makes 4 to 6 servings

How to Make It

Step 1

Peel potatoes and cut into 1/8- to 1/4-inch-thick slices. Put the slices in a casserole (11- to 12-cup size, about 10 in. wide and 2 in. deep); shake to settle the potatoes down into the container.

Step 2

Mix the broth, ground nutmeg, and pepper. Pour the mixture over potatoes.

Step 3

Bake in a 425° oven until potatoes are very tender when pierced, 1 hour to 1 hour and 15 minutes. As potatoes get dry on top, tilt casserole and spoon up some of the broth to baste them.

Step 4

Sprinkle potatoes evenly with cheese. Bake until it melts, about 3 minutes.

Step 5

Let casserole sit 5 to 10 minutes for most of the remaining juices to soak into potatoes, then serve.

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