Savoy-Style Swiss Potatoes (Gratin Savoyard)

• 1 garlic clove, peeled and halved
• 2 1/2 tablespoons butter or 2 1/2 tablespoons margarine, divided
• 3 tablespoons lemon juice
• 1 cup water
• 5 medium new potatoes
• 1 dash salt
• 1 dash pepper
• 3/4 cup green onion, thinly sliced
• 2 cups swiss cheese, shredded
• 1 1/2 cups beef broth

1. Rub a shallow 2-quart baking dish liberally with cut clove of garlic, then generously grease with about 1/2 tablespoon of the butter.
2. In a bowl, combine the lemon juice and water. Peel the potatoes, if desired, and cut into very thin slices; place in the lemon water until all are sliced.
3. Drain potatoes well and arrange about 1/4 of the slices in an even layer in the prepared dish; sprinkle lightly with salt and pepper, then top with about 1/4 of the onions and of the cheese. Repeat layers, ending with cheese.
4. Heat beef broth, then slowly pour over and around the potatoes. Dot top with remaining 2 tablespoons butter.
5. Bake, uncovered, in a 350u0b0 oven for 1 1/2 hours or until potatoes are tender when pierced.

garlic, butter, lemon juice, water, potatoes, salt, pepper, green onion, swiss cheese, beef broth

Taken from www.food.com/recipe/savoy-style-swiss-potatoes-gratin-savoyard-455647 (may not work)