This is the recipe we received from Chef Martin, at the Lido Restaurant.

Have not tested it, but straight from his hand:

MARTIN’S SCALLOPED POTATOS

6-7 medium Idaho potatoes—sliced thin

1 cup chicken stock

1 cup heavy cream

salt and pepper

1 cup grated mozzarella cheese


Put potatoes in a 9” square cake pan. Add salt and pepper. Mix the stock and cream. Pour over potatoes.

Cover pan with foil. Place in a 350 degree oven. Until the potatoes are tender.

Uncover and top with the cheese. Return pan to the oven until the cheese is golden.

gary