1 lb (450 g) medium potatoes, peeled and sliced
salt and freshly ground black pepper
pinch nutmeg
2 3/4 cups (21 fl oz) 600 ml milk, warmed
1 egg, beaten
1/2 stick (2 oz) 50 g butter
2 oz (50 g) Gruyere cheese, grated
1 garlic clove
salt and freshly ground black pepper
pinch nutmeg
2 3/4 cups (21 fl oz) 600 ml milk, warmed
1 egg, beaten
1/2 stick (2 oz) 50 g butter
2 oz (50 g) Gruyere cheese, grated
1 garlic clove
method
1. Heat the oven to 325°F (177°C) Gas Mk 3.
2. Season the potatoes with salt and pepper and nutmeg, mix well and put in a bowl.
3. Beat the egg and strain into the warm milk.
4. Sprinkle two thirds of the cheese onto the potatoes and mix well.
5. Rub a shallow ovenproof dish well with garlic and butter it.
6. Spoon the potatoes into the dish and pour over the milk.
7. Sprinkle the remaining cheese on top and dot with butter.
8. Bake in a preheated oven for 30 - 40 minutes or until the potatoes are cooked through and the dish is golden and crispy on top.
2. Season the potatoes with salt and pepper and nutmeg, mix well and put in a bowl.
3. Beat the egg and strain into the warm milk.
4. Sprinkle two thirds of the cheese onto the potatoes and mix well.
5. Rub a shallow ovenproof dish well with garlic and butter it.
6. Spoon the potatoes into the dish and pour over the milk.
7. Sprinkle the remaining cheese on top and dot with butter.
8. Bake in a preheated oven for 30 - 40 minutes or until the potatoes are cooked through and the dish is golden and crispy on top.
serving amount
serves 4
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