Ingredients:
2 pounds potatoes
2 cups milk
1/2 cup swiss cheese -shredded
2 eggs
salt,pepper,nutmeg
butter
Equipment:
1 10 inch (approximately) casserole dish
1 12 inch or larger baking pan
2 cereal bowls
1 cheese grader
Directions:
Peel and wash the potatoes and then thinly slice them. Shred the cheese into the first cereal bowl. Mix the eggs, milk, salt, pepper, and nutmeg, in the other cereal bowl.
Grease the 10″ inch pan. Layer the potatoes in the pan overlapping each slice. Cover this with a layer of cheese. Pour the egg mixture on top of the cheese. Place four .25″ squares of butter on top of the cheese.
Bake in the oven at 350 degrees “bain marie” style. Place 10″ pan inside the larger pan. Fill the larger pan with 1″ of water. This will help prevent the milk-egg mixture from over cooking.
The dish is ready when all of liquid in the potatoes pan is absorbed. The top layer should have a golden color. You could also check the potatoes with a knife for softness.
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