6 med. potatoes (about 2 lb.)
3 eggs, beaten
1 c. milk
1/2 tsp. nutmeg
2 tsp. salt
2 c. grated sharp Cheddar cheese (1/2 lb.)

Wash potatoes; place in large saucepan. Cover with cold water; bring to boiling. Reduce heat and simmer, covered, about 35 minutes, or until tender. Drain potatoes; let cool slightly. Peel; cut crosswise into 1/4 inch thick slices.

Meanwhile, preheat oven to 350 degrees. Grease 2 quart casserole. Combine eggs with milk, nutmeg and salt. Layer half the potato slices in bottom of prepared casserole; top with half the cheese. Repeat with remaining potatoes and cheese. Pour egg mixture over top. Bake, uncovered, 45 minutes. Makes 4-6 servings.