2 T. butter
1 1/2 lbs. boiling potatoes, peeled
1 clove garlic, peeled
1 C. chicken stock
1/4 t. cumin
generous dash pepper
1/3 C. chopped canned green chilies
1 C. shredded Jack cheese
Preheat oven to 425°F. Use half of the butter to grease a shallow gratin dish or casserole with a 4 to 6 cup capacity. Cut the potatoes into 1/8-inch slices by hand or with the slicing blade of a food processor. Bring the garlic, chicken stock, cumin and pepper to a boil in a small saucepan while you are slicing the potatoes. Have the chopped chilies and shredded cheese at hand.
To assemble the gratin, arrange half the potato slices in the baking dish, dot them evenly with half the green chilies, then sprinkle half the cheese over. Salt very lightly or not at all, depending on the saltiness of the chicken stock. Repeat with another layer, using up the remaining potatoes, chilies and cheese.
Remove the garlic clove from the boiling stock and carefully pour the broth over the potatoes. Dot the surface with the remaining butter. Bake for 30 minutes or until the surface of the gratin is browned and the potatoes are knife-tender. Allow to cool a few minutes and serve.