Swedish Style Potatoes au Gratin

• 6 medium-size potatoes, peeled and sliced thin
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• A few gratings of nutmeg
• 1/2 small onion, minced fine
• 1 egg, beaten
• 1/2 cup grated fresh Gruyere cheese
• 1 cup milk
• 1 cup heavy cream
• 3 tablespoons butter
• 1/4 cup more grated Gruyere

1. Mix the first seven ingredients in a bowl.
2. Boil the milk and cream together, add to the bowl, and mix again.
3. Rub a suitable oven-proof dish with half the butter, arrange the potato mixture in the dish, sprinkle with the remaining cheese, and dot with the rest of the butter.
4. Bake at 350 degrees until the potatoes are tender (about 1 hour).
5. If the top is not browned, run the dish briefly under the broiler before serving.

potatoes, salt, white pepper, nutmeg, onion, egg, gruyere cheese, milk, heavy cream, butter, gruyere

Taken from cooking.nytimes.com/recipes/691 (may not work)