Gratin of Potatoes à la Dauphinoise

Ingredients

• 1 kilo medium Hollande potatoes
• salt
• pepper
• grated nutmeg
• 1 beaten egg
• three quarters of a litre boiled milk
• 125 grammes freshly grated Gruyère
• grated Gruyère
• butter
• garlic
• butter

Instructions

1. Finely slice 1 kilo of medium Hollande potatoes and put them in a terrine.
2. Add salt, pepper, grated nutmeg, 1 beaten egg, three quarters of a litre of boiled milk and 125 grammes of freshly grated Gruyère, and mix the whole well.
3. Rub earthenware dishes with garlic, butter them well, and pour in the mixture.
4. Sprinkle the surface copiously with grated Gruyère and add a few flecks of butter.
5. Cook in a moderate oven for 40 to 45 minutes.