Instructions: Peel potatoes and cut into thin slices. Do not rinse. Dry with paper towels.

Bring milk to a boil in a large saucepan. Add salt, pepper, a dash of nutmeg and potatoes. Cook for 10 minutes, lifting potatoes gently now and then to keep them from sticking to pan. Be careful not to break potato slices.

Rapidly whisk a small amount of the hot milk into the beaten egg.

Stir into the potato-milk mixture.

Rub the insides of an ovenproof casserole with the cut sides of the garlic, then with a little of the butter. Spread half of the potato-milk mixture in the dish. Sprinkle with half of the cheese. Add remaining potatoes and remaining cheese. Dot with the butter.

Bake at 325 degrees for 1 hour. The potatoes should be crisp on top and creamy inside.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.