1 clove garlic, peeled and halved
About 2 1/2 tbsp. butter
3 tbsp. lemon juice
1 c. water
5 med. sized new potatoes
Salt, pepper and ground nutmeg
3/4 c. thinly sliced green onions
2 c. shredded Swiss cheese
1 1/2 c. milk or light cream
1 egg yolks, slightly beaten

Rub a shallow 2-quart baking dish liberally with garlic, then generously grease with about 1/2 tablespoons of butter. In a bowl, combine the lemon juice and water. Peel the potatoes, if desired and cut into very thin slices. Place in the lemon water until all are sliced.

Drain potatoes well and arrange about 1/4 of the slices in an even layer in the prepared dish; sprinkle lightly with salt, pepper, and nutmeg, then top with about 1/4 of the onions and of the cheese.

Repeat layers, ending with cheese. Scald milk; pour slowly into egg yolk beating constantly until blended. Then slowly pour over and around the potatoes. Dot top with the remaining butter. Bake, uncovered, in a 350 degree oven for about 1 1/2 hours or until potatoes are tender when pierced. Makes 6 to 8 servings.