Source: Jan Taylor
2 pounds potatoes
2 cups cheese, shredded
1 cup stock, chicken or beef ( your choice)
Peel and thinly slice potatoes.
In buttered crockpot, alternate layers of potatoes with cheese, lightly seasoning potatoes with salt, pepper and nutmeg as you go. Finish with cheese, dot with butter, and gently pour stock over all. Cover and bake 3 hours on HIGH; remove cover and bake 15 minutes more. Serve from crockpot.
These thin potato slices will have a crisp skin around the edges.
ENJOY!