1.Onions and garlic are clear. One onion cut in big pieces and put in saucepan. Add the garlic, Bay leaves and pepper. Pour in the milk, season with nutmeg and salt. Bring to a boil, remove from heat and leave under the lid to infuse.

2.Peel the potatoes. Make one side of each horizontal slice potatoes, 1cm. to Scrape potatoes from the inside, leaving a wall thickness of 5mm. 3. Fold the potatoes into the pan. Add 300ml of water and 50g of butter. Then strain into a saucepan the milk infusion. Bring to boil, reduce heat and cook for 10 min.

4. Cheese cut into cubes. The remaining onions chop and fry in hot oil. Remove from the heat. Add to the onions sliced cheese, egg, yolk and cream.

5. To shift the potatoes with a slotted spoon to a cutting Board, let them drain well. The remaining melt the butter, brush the potatoes on all sides. 6. Place the potatoes on a greased baking tray, fill the prepared stuffing and place in oven preheated to 180 degrees for 25 min.