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.
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