Pommes Dauphinoise

• 1 lb. potatoes
• 1 egg
• ½ pint milk

Peel the potatoes thinly and cut into slices ⅛ in. thick. Rub the clove of garlic around a fireproof dish and butter it well, then put the potatoes into the dish. Season well with the salt and pepper, and grated nutmeg. Beat up the egg in the milk adding 2 oz. cheese to it, then pour over the potatoes. Sprinkle with the other 2 oz. cheese, adding the butter in small pieces, over the surface and