Ingredients
3 lb potatoes, cut 1/8 in. thick
2 tablespoon unsalted butter
3 large garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
8 ounce grated Swiss cheese (can be decreased to reduce fat)
10 ounce chicken stock
Directions
Grease a 9 x 13 pan with half of the butter. Assemble the scallop in 4 layers, using 1/4 of the ingredients each time. Pour broth over the top, dot with butter and bake at 375 degrees for 90 minutes. Long Weekends, by Lee Bailey
