Potatoes Dauphinoise

This is a great "go to" side dish for any meal. The chicken stock adds richness without the calories and fat of cream and cheese.

4 large russet potatoes (about 2 1/2 lbs.) peeled and thinly sliced

2 yellow onions, thinly sliced

3 large cloves garlic, thinly sliced

kosher salt and freshly ground black pepper

1 1/2 cups chicken stock

2 T. unsalted butter

Layer one third of the potatoes slices, slightly overlapping in the prepared gratin dish. Scatter half of the onions and half of the garlic over the potatoes; season well with salt and pepper. Repeat with another one third of the potatoes slices and the remaining onions and garlic. Season with salt and pepper. End with the remaining potato slices, taking care to arrange them in an attractive pattern.

Pour the stock over the potatoes. Dot with the butter. Place the gratin on sturdy baking sheet. Bake until golden and bubbly, 1 - 1 1/2 hours. If the surface seems dry, dot with a little more butter or baste with a little more chicken stock halfway through cooking. Let rest 10 minutes before serving.