8 peeled russet potatoes, sliced to 1/8″ thickness.
2 1/4 cup cream or milk, warm
2 eggs
parmesan to taste.
salt, pepper, clove garlic (crushed), nutmeg
well butter a 13″ pan, sides and bottom.
cover bottom of pan with grated parmesan.
beat 2 eggs with a touch of milk, then mix with remaining milk/cream.
add salt, pepper, crushed garlic and nutmeg to milk and further mix.
layer sliced potatoes nicely into pan and cover with milk/cream mixture.
cover potatoes further with grated parmesan, and dot with butter.
bake for 30 minutes at 425, then cover with foil for an additional 20 minutes.
i added a bit of herbes de provence as well, worked out nicely.
