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From: Nancy,.SanFran

Layered Potato Bake with Garlic and Black Pepper
This traditional Jewish recipe comes from "Mother and Daughter Jewish Cooking," by Evelyn and Judi Rose. It serves 6-8

2 1/2 lb small potatoes -- peeled and sliced 1/2-inch thick
1/4 cup butter or margarine (1/2 stick), melted
2 1/4 cups hot vegetable or chicken stock
1 1/2 tsp sea salt
20 grinds black pepper
Good pinch of ground nutmeg
1 clove garlic, crushed or minced finely

Preheat oven to 350 degrees. Choose an ovenproof dish about 11 inches long but not more than 1 1/2 inches deep.

Turn the potato slices into a large bowl of ice water. Melt the butter or margarine. Generously grease the dish with some of the melted fat.

Heat the stock until it is steaming (3 minutes, full power, in a microwave), then stir in the seasonings, fat and garlic.

Meanwhile, drain the potato slices and return them to the bowl. Pour the steaming stock over, mixing them gently together.

Turn the potatoes and liquid into the prepared dish and press down with a spatula so that the top layer is almost submerged. If not, pour in a little boiling water.

Transfer to the oven and bake for 1 1/4 to 1 1/2 hours, or until the potatoes are absolutely tender when pierced with a slim knife and the top is crisp and brown. If the top seems to be drying out during the cooking time, add a little boiling water. Keep the potatoes hot in the oven until required.