You may also like
Categories:Viewed: 6 - Published at: 9 years ago
Ingredients
- 1 1/2 lb. potatoes (boiling potatoes), sliced very thinly
- 2 c. milk scalded
- 1 egg
- fresh nutmeg
- 1 garlic clove
- butter for pan
- salt and pepper
- 1 c. shredded (coarsely) Gruyere cheese
Method
- Rub garlic clove inside entire oval casserole dish.
- Butter dish.
- Place 1/4 potatoes in pan, covering with 1/4 Gruyere, ground nutmeg, salt and pepper.
- Layer next 1/4 of potatoes, repeating until all potatoes are in pan.
- Leave off last 1/4 of Gruyere.
- In pan, beat egg until foamy.
- Add scalded milk in slow, steady stream, whisking constantly.
- Pour custard over potatoes.
- Cover with remaining cheese.
