LIGHTER scalloped potatoes. You'll see.
1. Cut raw potatoes [yukon gold will do] into rounds
2. put in a greased baking dish, slightly overlapping.
3. fill with chicken stock, or veg about 1/3 full
4. add a tiny bit of milk or cream, and a bit of garlic for good measure [optional]
5. top with CHEESE. gruyere and/or emmental or parmesan, salt, pepper, chives, green onions.
6. bake for 45 mins until top is crisp and potatoes are tender.
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