Mummy made this occasionally to go with our Sunday lunch, which was always fancy and
interesting. One such combination was roasted chicken, fried rice, scalloped potatoes, veggie chow mein, pepper shrimps accompanied by a trifle for dessert. Nothing you would expect in a small village surrounded by sugar cane fields some forty years ago.
Peel potatoes and slice into 1/8- inch thick slices. Rinse the potatoes and drain.
In a saucepan, add water and salt (I use 2 tablespoons himalayan salt) and bring to a boil over high heat.
Once it comes to a boil, lower heat, carefully add potatoes to the boiling water. Raise heat to high again. Cook for 8 minutes, until the potatoes are cooked but still firm. Drain. Cool.
Preheat oven to 325 degrees Fahrenheit.
In a separate bowl or large measuring cup, mix egg, milk, grated onion, minced garlic, black pepper, salt, green seasoning and nutmeg(if using).
Generously butter a small casserole dish (I used an 8 by 10 dish below). Place 1/3 of potatoes in an overlapping pattern.
Top with 1/3 of the cheese. Pour 1/3 of the milk mixture. Sprinkle with thyme leaves and a little freshly cracked black pepper.
Repeat layers two more times(potatoes, cheese, milk, thyme, black pepper). Press potatoes into the milk. Milk should come almost to the top of the potatoes, if not, depending on the size of your dish, add more. Top with grated parmesan cheese, if using.
Baked uncovered @ 325 degrees fahrenheit for 30-45 minutes until bubbly, cheese is a lovely golden brown and your kitchen smells heavenly.
Leftover tastes much better, so feel free to make it a day ahead. You may also assemble the day before, cover and refrigerate. Next day, bring to room temperature and bake as usual.
Video
Notes
Ria's updates: Thanksgiving 2015, I doubled the recipe; used a combination of white cheddar(8 oz), yellow cheddar(8 0z) , vermont cheese(4 oz) (total 20 oz of cheese), also used half evaporated milk and half heavy cream ( 1 1/2 cups each) and the result was phenomenal.