Scalloped Potatoes

By sdubbs

Ingredients

• 2 garlic cloves, crushed
• 2 pounds russet potatoes, peeled and cut into 1/4-inch slices
• 1 teaspoon grated nutmeg
• salt and freshly ground white pepper to taste
• 2 cups half-and-half
• 1 cup heavy cream

Details

Servings 6

Preparation

Step 1

Preheat the oven to 350 degrees. Butter a 5 by 7-inch casserole dish and rub with the crushed garlic.

Place the sliced potatoes in a large saucepan filled with cold water; drain the potatoes and arrange a layer on the bottom of the prepared casserole. Add a second layer on top and season with a dash of nutmeg and a little salt and pepper. Continue layering the potatoes in the casserole, seasoning alternate layers.

Place the half-and-half and the cream in a saucepan and bring to a boil. Pour this mixture over the potatoes and then transfer the casserole to the oven. Bake the potatoes for about 35 minutes, or until they have absorbed most of the cream and start to brown on top. Remove from the oven and let cool for 5 minutes to let the potatoes set up before serving.