scalloped potatoes

4 regular potatoes
1/2 pound Swiss cheese, sliced very thinly
1 medium onion, sliced thin
1 can chicken broth
1/4 cup dry bread crumbs
Parmesan cheese
Salt and pepper

Butter the bottom and sides of a glass casserole dish well. Layer the bottom with very thinly sliced potatoes, then the Swiss cheese, onion and salt and pepper. Pack each layer, repeating until almost to the top of the dish. Pour on chicken broth, but leave room for it to boil. Sprinkle on bread crumbs and Parmesan cheese. Cover and bake at 350 F until soft, usually 1 hour. Uncover toward the end to brown the top. Makes 6-8 servings.

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