6 med.-lg. potatoes, cut in 3/8 inch slices
3 tbsp. butter
1 1/2 c. milk
4 tbsp. flour
1 tsp. salt
1/8 tsp. white pepper
1 sm. clove garlic, put through garlic press
1 egg
1 1/2 c. coarsely grated Muenster cheese
1 s. sliced mushrooms, may be browned in butter
2 tbsp. Parmesan cheese

Cook potatoes in boiling water 15 minutes or until tender. Drain off water and put potatoes back on heating unit (with heat turned off) shaking gently so that potatoes dry thoroughly. Transfer potatoes to a bowl, set aside.

In the same saucepan melt butter. In a small bowl, add flour to half the milk and beat until smooth. Add remaining milk, beat smooth and add all milk-flour mixture to the butter. Cook over medium-high heat until mixture has thickened, beating frequently to keep lumps from forming. Add salt, pepper and garlic.

Beat egg and slowly add mixture. Remove from heat. Lightly butter a 9x11 baking dish. Arrange half the potatoes on bottom. Sprinkle with half the cheese, mushrooms and sauce. Repeat using remaining ingredients. Sprinkle with Parmesan cheese. Bake at 350 degrees for 40 minutes or until top is puffy and browned.