Le Gratin Savoyard

• 2 lb of Dutch, or waxy
• potatoes
• 1½ pints of bouillon

Slice the potatoes thinly and evenly and put them in a basin. Add to them the freshly ground black pepper and salt and the grated nutmeg. Pour over the cold bouillon. Mix it all well together. Using some of the butter, grease a shallow earthenware dish and put the contents of the basin into this dish. Press the potatoes down so that the slices lie flat. Dispose the grated gruyère