Scalloped Potatoes

Ingredients2 tbs. unsalted butter1 ¾ cups heavy cream1 ¾ cups whole milk4 cloves garlic2 tbs. fresh thyme¼ tbs. nutmeg2 ½ tsp. salt1 tsp.pepper3 ½ lb. Yukon Gold potatoes

Preheat oven 375˚

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Butter a 3-quart baking dish

Peel and Smash the garlic

Whisk the cream, milk, garlic, thyme, nutmeg, salt and pepper. ..

…bring to a simmer over medium heat stirring occasionally…

…remove from heat and cool in pan to room temperature…

…strain through a fine sieve.

Peel and Slice potatoes 1/8 inch thick

Arrange about 1/3 of the potatoes in an overlapping layer in baking dish...

…pour about 1/3 of cream mixture over the potatoes...

…repeat twice more with the rest of the potatoes and cream mixture.

Cut butter into small pieces.

Dot the butter over the top of baking dish.

Cover with aluminum foil.

Bake until potatoes are tender; 45 – 60 minutes.

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Remove from oven and uncover.

Broil until nicely brown on top; 5-8 minutes.

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Let stand about 5 – 10 minutes before serving.

Scalloped Potatoes