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Hashed Potatoes, Au Gratin

Finely hash six medium, peeled potatoes. Place them in a sautoire with one ounce butter, half teaspoon salt, one saltspoon white pepper, one saltspoon grated nutmeg, two gills cold milk and one gill cream. Mix well; let the whole slowly boil for ten minutes, stirring once in a while with the wooden spoon. Butter the bottom of a baking dish with a teaspoon butter. Transfer the potatoes into this dish, spread the surface with two tablespoons grated Parmesan or Swiss cheese, divide half ounce butter into little bits over the top of the cheese. Set the dish in a brisk oven to bake for ten minutes, or until of a golden colour. Remove and serve.