Scalloped Potatoes with Creme Fraiche

Scalloped Potatoes with Creme Fraiche
Scalloped Potatoes with Creme Fraiche

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    cloves garlic, smashed

  • 3

    tbs unsalted butter

  • 3

    lbs potatoes, such as Yukon Gold or Yellow Finn

  • 3

    cups half&half

  • 1/2

    cup creme fraiche

  • 2

    tbs flour

  • 2

    tsps chopped thyme

  • 1/8-1/4

    tsp ground mace

  • Kosher salt & pepper

  • 1/4

    cup chopped chives

Directions

Preheat oven to 350. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease dish with about 1/2 tbs butter. Slice the potatoes on a mandolin. In a large saucepan combine the minced garlic, the remaining 2-1/2 tbs butter, half&half, creme fraiche, flour, thyme, mace, 2-1/2 tsps salt & pepper to taste. Bring to a boil over medium high heat and cook, stirring, until mixture thickens, about 1-2 minutes. Stir in the chives and transfer mixture to the prepared baking dish, shaking it to distribute evenly. Bake uncovered until potatoes are tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool about 10 minutes before serving. *Can be made in individual ramekins, bake about 40 minutes.

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