Swiss Potato Bake

There are a number of different potato dishes in this book, but at the end of the day I have to admit this one is my favorite.

1 ½ teaspoons salt

1 teaspoon garlic powder

1 teaspoon lemon pepper seasoning

¼ teaspoon cayenne pepper

3 pounds red potatoes, peeled and thinly sliced, divided

2 cups shredded Swiss cheese, divided

4 tablespoons butter, divided

2 cups canned chicken broth

Preheat the oven to 450 degrees. Butter a 13 x 9-inch baking dish and set aside. In a small bowl mix the salt, garlic powder, lemon pepper seasoning, and cayenne pepper. Place ½ of the potato slices in the prepared baking dish and sprinkle with ½ of the mixed dry seasoning. Place 1 cup of the Swiss cheese on top and dot with 2 tablespoons of the butter. Repeat with the remaining potato slices and the rest of the dry seasoning. Top with the remaining 1 cup Swiss cheese. Pour the chicken broth over the top and dot with the remaining 2 tablespoons butter. Bake for approximately 1 hour or until golden brown.

Makes 6 to 8 servings.