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Ingredients
- 9 lrg potatoes (about 3 pounds)
- 2 c. lowfat milk Salt White pepper Freshly grated nutmeg
- 1 x egg, beaten
- 1 x clove garlic, cut in half
- 1 1/2 c. shredded gruyere cheese (Swiss cheese)
- 3 Tbsp. butter
Directions
- Peel potatoes and cut into thin slices. Don't rinse. Dry with paper towels.
- Bring lowfat milk to a boil in a large saucepan. Add in salt, pepper, a dash of nutmeg and potatoes. Cook for 10 min, 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 warm lowfat milk into the beaten egg.
- Stir into the potato-lowfat milk mix.
- 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-lowfat milk mix in the dish. Sprinkle with half of the cheese. Add in 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.
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