21.   Repeat until all potato slices are used.

22.   Spread the potato slices in an oven-proof dish.

23.   Sprinkle the potato slices with salt and pepper, then pour the lemon juice over them.

24.   The gratin was delicious, with alternating rows of tender potato slices and chunks of leeks baked in broth on a bed of mellow sliced onions and leeks.

25.   Then top the cabbage with potato slices, then the beans and carrots.

26.   They browned like potato slices and eventually turned limp.

27.   Top the gratin with the reserved potato slices, arranging the slices in decorative overlapping rows.

28.   Top with the potato slices and additional chopped parsley, if desired.

29.   Toss cooled potato slices in a medium bowl with olive oil and salt and pepper to taste.

30.   Top each serving with three fried potato slices.