Baked Potato Layer

These potatoes should have been called "Au Gratin", due to the cream and cheese. I was not too impressed with this recipe, although I will keep it until I find a better one. The cream and milk curdled a bit, don't know if that was due to the egg or the fact that I used watered down half & half instead of milk.

Baked Potato Layer

2 lb. medium-size potatoes
2 T butter
1 clove garlic, crushed
1 t. salt
1 t. pepper
1 c. shredded cheddar cheese ( 4 oz.)
1 1/4 c. milk
2/3 c. half and half
1 large egg, beaten
parsley sprigs to garnish

1. Preheat oven to 375ºF.
2. Peel potatoes and slice very thinly.
3. Lightly butter a 9-inch shallow oven-proof dish using 1 Tablespoon of the butter.
4. In a small bowl, stir garlic, salt, and pepper into the shredded cheese.
5. Arrange a layer of potato slices over the bottom and up the sides of the dish.
6. Sprinkle potato layer with some of the cheese mixture.
7. Repeat steps 5 and 6, ending with cheese.
8. In a medium bowl, whisk milk, half & half, and egg until smooth. Pour over potato layers and dot with remaining 1 T butter.
9. Bake 1 hour or until golden brown and potatoes are tender.
10. Garnish with parsley sprigs and serve hot. Serves 4.