Instructions: Peel potatoes and cut into 1/8- to 1/4-inch-thick slices. Put the slices in a casserole (11- to 12-cup size, about 10 inches wide and 2 inches deep); shake to settle the potatoes down into the container.

Mix the broth, ground nutmeg, and pepper. Pour the mixture over potatoes.

Bake in a 425 degree oven until potatoes are very tender when pierced, 1 hour to 1 hour and 15 minutes. As potatoes get dry on top, tilt casserole and spoon up some of the broth to baste them.

Sprinkle potatoes evenly with cheese. Bake until it melts, about 3 minutes.

Let casserole sit 5 to 10 minutes for most of the remaining juices to soak into potatoes, then serve.

This recipe yields 4 to 6 servings.

Comments: The dictionary say gratinee means "to have a covering or crust, such as buttered crumbs or cheese." When the French do potatoes gratin, they are generous with the topping - and make sure theres plenty of cream beneath.

Our lighter alternative tastes deceptively rich, is extremely easy, and offers a welcome respite from heavy holiday fare. The potatoes bake in a well-seasoned, fat-free broth instead of cream. A bit of cheese is added at the end for a traditional look.

If potatoes are sliced thinner than suggested, they tend to get gummy. The baking liquid bubbles vigorously and will spill out if the container is too small.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.