Stilton Potato Gratin

2 1/2 pounds russet potatoes (about 5 medium), peeled, thinly sliced
8 ounces Stilton cheese or other blue cheese, crumbled
1 1/3 cups canned low-salt chicken broth
2 tablespoons (1/4 stick) butter, cut into small pieces

Preparation
Preheat oven to 350F. Butter 13x9x2-inch glass baking dish.
Arrange 1/3 of potato slices in bottom of pan, overlapping slightly.
Sprinkle half of cheese over potatoes.
Sprinkle with salt and pepper.
Arrange half of remaining potato slices over cheese, overlapping slightly.
Sprinkle remaining cheese over.
Sprinkle with salt and pepper.
Arrange remaining potato slices decoratively over cheese.
Pour broth over.
Sprinkle with salt and pepper.
Dot top of potatoes with butter.

Bake potatoes until top is golden brown, potatoes are tender and
liquid thickens, tilting pan occasionally to baste top layer of
potatoes with broth mixture, about 1 hour 40 minutes.

Transfer pan to rack and let stand 5 minutes. Serve hot.