Cia Sayvoyarde Potatoes

2 lb Potatoes, all-purpose, peeled, sliced thin (910 gr)
Whole butter, as needed
1 Garlic clove, crushed
24 oz Consomme or white stock (720 ml)
2 Whole eggs
6 oz Gruyere cheese, grated (170 gr)
S&p to taste
Nutmeg, ground, to taste (optional)

Layer the potatoes in casserole that has been liberally buttered and rubbed with the garlic clove.

Bring the consomme to a boil. Remove it from the heat. Add the eggs and half of the cheese. Season the mixture to taste with the salt, pepper and nutmeg.

Pour the consomme mixture over the potatoes.

Top the potatoes with the remaining Gruyere.

Cover the casserole and cook it in a moderate oven until the potatoes are very tender. Remove the cover and continue baking until the crust is golden.

Cia Sayvoyarde Potatoes printer friendly version located here. (Just the recipe. Nothing else.)
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