Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        russet potatoes -- peeled & thinly
                        -- sliced
   8      ounces        stilton cheese -- crumbled
   1 1/3  cups          canned chicken broth
   2      tablespoons   butter -- cut into pieces

Preparation:

1. Preheat oven to 350F. Butter 13x9x2 inch glass baking dish. 2. Arrange 1/3 of the potato slices in bottom of pan, overlapping slightly. Sprinkle half of cheese over potatoes, sprinkle with salt and pepper. Arrange half of remaining potatoes slices ontop of cheese, overlapping slightly. Sprinkle on remaining cheese, salt and pepper, and remaining potato slices decoratively over cheese. 3. Pour broth over and sprinkle again with salt and pepper to taste, dot with butter. 4. Bake potatoes until top is golden, potatoes are tender and liquid thickens, tilting pan occasionally to baste top layer of potatoes with broth mixture, about 1 hr 40 minutes. 5. Transfer pan to rach and let stand for 5 minutes before serving. Notes: See Englsih menu for 6 index