Dauphinoise Potatoes

·        Slice potatoes thinly as for Boulangerie.

·        Place in an oven proof casserole which has been rubbed with a cut garlic clove and buttered.

·        Pour over the following mixture per kg of potatoes- 800 ml milk (warm), 2 eggs, 100g grated cheese

·        Sprinkle with cheese

·        Cook in moderate oven about 45 minutes.

·        Clean the dish and serve with minced parsley.