scalloped potatoes with creme fraiche

By barbell

Ingredients

• 2 gloves gaarlic, smashed
• 3 tbsp. unsalted butter
• 3 lbs, waxy potatoes, such as yukon gold or yellow finn
• 3 cups half and half
• 1/2 cup creme fraiche
• 2 tbsp. all purpose flour
• 2 tsp. chopped thyme
• 1/8-1/4 tsp ground mace
• kosher salt and pepper
• 1/4 cup chopped chives

Preparation

Step 1

preheat oven to 350. rub the garlic alll over the inside of 3 qt. baking dish. then mince it. grease the dish with about 1/2 tbsp. butter
slice the potatoes about 1/8 inch thigk- a mandolin works well. combine in large saucepan with minced garlic, the ramaining 2 1/2 tbsp. butter, the half and half, creme fraiche, flour, thyme, and mace, a 1/2 tsp salt and pepperto taste. bring to a boil over mediuk high heat, stirring until mixture thikens slightly, 1-2 minutes. stir in chives and transfer mixture to the prepared baaking dish, shaking it to distribute the potatoes evenly. bake, uncovered, until the potaatoes are fork tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. let cool 10 minutes before serving