5 medium potatoes (about 3 pounds), peeled and thinly sliced
1 small onion, thinly sliced
1 jar (4 ounces) diced pimientos, drained
3 garlic cloves, minced
2 cups shredded Swiss cheese, divided
3/4 teaspoon salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
2 tablespoons butter
In a greased shallow 3-qt. baking dish, layer a third of the potatoes, onion, pimientos, garlic and Swiss cheese; sprinkle with 1/4 teaspoon salt and a dash of pepper. Repeat layers once. Top with remaining potatoes, onion, pimientos, garlic, salt and pepper. Pour broth over the top; dot with butter. Bake, uncovered, at 375° for 1 hour.
Sprinkle with remaining cheese. Bake 30 minutes longer or until liquid is absorbed and cheese is melted. Let stand for 10 minutes before serving.