Ingredients
- 1 garlic clove, crushed
- 450g / 1lb potatoes, thinly sliced
- a little grated nutmeg
- 50g / 2oz Gruyère, grated
- 300ml / 1/2 pint milk
- 1 egg, beaten
- 25g / 1oz butter
- seasoning
Method
- Preheat the oven to 190C/375F/Gas 5. Butter an ovenproof dish and spread the garlic over the base. Fill with layers of overlapping potatoes, sprinkling each layer with seasoning, nutmeg and a little of the cheese.
- Bring the milk almost to boiling point, then beat into the egg. Pour mixture over the potatoes, dot with butter and any leftover cheese and bake for 40-50 minutes until the potatoes are tender and golden brown on top.