Lightly rub a heavy flameproof casserole made of porcelainized cast iron or earthenware with garlic and sprinkle on some salt. Coat it with butter.
Slice 2 pounds (1 kg) of yellow-fleshed potatoes very thin, after they have been peeled and wiped clean but not washed. Salt and pepper them lightly. Arrange the potato slices in the casserole in one thin layer.
Prepare a mixture of 1 beaten egg, 1 cup (250 ml) of boiled (scalded) milk and 1 tbsp of heavy cream. No cheese should ever be used. Pour this mixture over the potatoes and dot them with butter. Start the cooking on top of the stove and finish the cooking in a slow oven for thirty to forty minutes. Serve piping hot right in the cooking dish, after dotting the top with more butter.
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|Serving Size: 1 Serving (289g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 30 (14%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 9.8mg||3 %|
|Sodium 41.8mg||1 %|
|Potassium 1043.6mg||27 %|
|Total Carbohydrate 42.5g||12 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 37.5g|
|Protein 6.6g||9 %|
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Calories per serving: 222
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