Ingredients:
Instructions:
Shred potatoes, using the largest blade on your food processor or grate the potatoes on coarse holes of a grater, taking care to keep the strips as long as possible. As the potatoes are grated, place them in a bowl of cold water. Drain the potatoes and pat them dry with a kitchen towel. Combine the potatoes and milk in a large saucepan and place over medium heat. Grate fresh nutmeg and salt to taste. Cook until the potatoes are just tender, 10 to 30 minutes, depending on the thickness of the cut. Be careful not the let the mixture boil or scorch. Stir occasionally, being careful to avoid breaking potato strands. Drain the potatoes in a colander over a large bowl to catch the milk. Cut the garlic clove in half and rub the inside of a large gratin dish with the cut pieces. Set aside to dry.
Stir the egg and half of the cheese into the milk, still hot from cooking the potatoes. Season to taste with salt. Butter the gratin dish thoroughly and arrange the cooked potatoes in a single uniformly thick layer in the dish. Pout the milk mixture over the potatoes and sprinkle the remaining cheese over the potatoes. Cut the remaining butter in thin slices and dot over the top. Bake at 400° until the top is bubbling and browned, roughly 20 minutes. Serve immediately.