Pommes de Terre à la Savoyarde

• 2 lb (1 kg) potatoes, peeled
• 3 oz (75

Boil the potatoes until tender and mash them. Add the chervil, milk and butter. Slowly stir in the eggs. Season with salt and pepper and nutmeg to taste. Butter an ovenproof dish and pour in the potato mixture. Pop in a hot oven, gas mark 6, 400°F (200°C), for 25 minutes, or until golden brown. Serve as a main dish with a salad.