Special Garlic & Cheese Potato Casserole - cooking recipe

Ingredients

3 -4 large potatoes, uncooked
1 cup grated aged cheddar cheese (to taste)
4 -5 garlic cloves, crushed
1 cup milk
1 egg, beaten

Preparation

The Pan:
Large oven dish, must be at least 6 inches deep.
If not this deep, make sure it is large around. I'd say minimum 4\" deep.
A large disposable foil casserole pan should work fine.
Directions:
Peel (or not) and slice potatoes to no thicker than a dime (2-3mm).
Layer the bottom of your oven dish with 2-3 layers of potatoes.
Cover potatoes with a thick layer of grated cheese.
Crush one clove of garlic over the top of the cheese, spreading out evenly.
NOTE: If you know how much cheese and garlic you WILL use, just crush the garlic and mix it with the cheese to make spreading easier.
Continue to do this 3-4 times depending on how deep your oven dish is.
End up with a cheese and garlic layer to finish, not potatoes.
Mix milk and egg together and pour over the top of the cheese.
Bake at 180\u00b0 C (350\u00b0 F)until potatoes are soft and cheese topping is browned off
Cooking time will vary depending on number of layers and thickness of potato slices.
VARIATION: adding meat of your choice to this with the cheese/garlic layer, would make this a great main dish.
If other ingredients are added, you may have to double the egg/milk mixture, and adjust the cooking time.