1 tablespoon butter, melted
3 tablespoons butter, cut into small pieces
3 cloves garlic, minced
2 T. finely chopped parsley
1/2 lb. (or a little more -- the more the better!) Gruyere cheese, shredded (Gruyere is very expensive and you could probably use other cheeses, but I think Gruyere cheese is why we love this dish so much.)
1/2 teaspoon pepper
4 - 6 russet potatoes, unpeeled and cut into 1/4 inch thick slices
1 1/2 cups chicken stock (this is a very generous amount -- I think you could get by with a little less.)

Preheat oven to 375 degrees. Brush the bottom and sides of the baking dish with melted butter. In a small bowl, stir together the garlic, parsley, cheese, and 1/4 teaspoon pepper.

Layer 1/3 of the potatoes in the prepared baking dish, sprinkle 1/3 of the cheese mixture over the potatoes, and dot with 1 tablespoon of the butter. Repeat once more. Then, layer the last 1/3 of the potatoes. Pour the chicken stock over the potatoes, sprinkle the last 1/3 of the cheese mixture and dot with the remaining tablespoon of butter. Cover with buttered aluminum foil and bake for 30 minutes.

Remove the foil and continue baking, uncovered, for 30 - 40 more minutes or until the top is crusty and browned and the potatoes are tender when pierced with a fork. Serve immediately.

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