Ingredients

2 c potatoes — thinly sliced
salt, pepper, and nutmeg to taste
2 tbsps butter
3/4 c half and half
2 eggs
parsley — chopped

Directions

Preheat oven to 350°.
In saucepan cook potatoes in boiling water about 5 minutes, until almost
tender. Drain; pat dry. Arrange a layer of potato slices over bottom of
well-buttered 3-cup ovenproof dish. Sprinkle with salt, pepper and nutmeg;
dot with some of the butter. Continue layering potatoes with seasonings
and butter until all of the potatoes are used. In bowl beat milk and eggs.
Pour over potatoes. Bake for 25 to 30 minutes until potatoes are tender
and custard mixture is just set but still soft. Sprinkle with chopped
parsley. Serve warm.