thinly sliced white potatoes - (preferably peeled pots but not necessary).
1/2 tsp. salt, pepper (and nutmeg if you like it) or finely chopped herbs of choice. (e.g. rosemary, thyme, oregano)
1 beaten egg
1 cup of milk (or half milk and half cream) (enough liquid to just cover the pots)
Grated cheese - amount and cheese to choice
a few small knobs of butter
Butter an ovenproof dish well.
Spread the thinly sliced pots into your dish. (A nicely layered pattern always looks good!) Season.
Mix together the egg, cheese & milk and pour over the pots. Season again if necessary - dont oversalt. Dot with some butter.
Bake in a hot oven until going golden brown. If the potatoes are not cooked through - cover with foil until done.
There's nothing worse than undercooked spuds!
This dish can also be precooked in a saucepan on the hob before placing in an oven-proof dish into a hot oven. It cuts down on cooking time, and you can be sure your spuds are cooked through.
Another tasty way (with stock instead of milk) is:
Place thinly sliced potatoes in your buttered dish.
Pour hot veggie or chicken stock over pots, and a few knobs of butter. Season.
Cover with foil and bake in a hot oven until potatoes are well cooked through.
Remove foil and brown slightly.
Crushed Garlic is nice added to either of these recipes.