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Potato Lorraine

ingredients

serves 4
1 lb (450 g) potatoes, boiled
3 medium eggs
2/3 cup (150 ml) 1/4 pt milk
Salt and pepper to taste
110 g (4 oz) cheese, finely grated
1 tsp nutmeg, grated
2/3 cup (150 g) butter, softened
1 medium egg, hard boiled (cooked)
Anchovy fillets, optional

method

1. Slice the potatoes and line an ovenproof dish, making sure that the potatoes overlap.

2. Beat the eggs, milk and seasoning and pour over the potatoes.

3. Sprinkle over the grated cheese and nutmeg, and dot with small pieces of the softened butter.

4. Bake in the oven Gas mark 6, 400°F (200°C) until the custard sets.

5. Remove from the oven and garnish with slices of hard boiled egg and the anchovy fillets rolled into curls.

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