SCALLOPED POTATOES

By akselden

Ingredients

• 1 clove fresh garlic, smashed
• 2 tablespoons unsalted butter
• 2 1/2 pounds russet potatoes, peeled and sliced l/2 inch thick
• 2 cups half-and-half
• 1 tablespoon kosher salt
• 1 fresh bay leaf
• Freshly ground black pepper to taste
• Pinch of nutmeg

Details

Servings 6

Preparation

Step 1

Rub garlic inside a 2 1/2-quart baking dish Grease dish with 1 tablespoon butter, Set aside.

Place potatoes, half-and-half, salt, bay leaf, pepper, nutmeg, and remaining butter in a saucepan. Bring to a boil. Lower heat to medium-high and cook, stirring constantly, until mixture thickens, about 5 minutes.

Remove pan from heat. Discard bay leaf. Transfer mixture baking dish and bake in a preheated 350°F oven until top is browned, about 1 hour. Remove and set aside 10 minutes before serving.