Scalloped Potatoes with Creme Fraiche

By caligma

Prep Time: 25 min.
Inactive Prep Time: 10 min.
Cook Time: 1 Hr. 5 min

Ingredients

• 2 Cloves garlic, smashed
• 3 Tablespoons unsalted butter
• 3 pounds waxy potatoes (such as Yukon gold of Yello Finn) peeled
• 3 cups half- and-half
• 1/2 cup Creme fraiche
• 2 Tablespoons all-purpose flour
• 2 teaspoons chopped fresh thyme
• 1/8 to 1/4 teaspoon ground mace
• Kosher salt and freshly ground pepper
• 1/4 cup chopped chives

Preparation

Step 1

Preheat the oven to 350 degrees. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter.

Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium high heat and cook, stirring until the mixture thickens slightly, 1 to 2 minutes.
Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered , until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top, Let cool 10 minutes before serving.

You can also make the scalloped potatoes in individual ramekins: bake about 40 minutes.