Scalloped Potatoes ||Recipe

INGREDIENTS

• 1 clove garlic, smashed
• 2 tablespoons unsalted butter
• 2 1/4 pounds Yellow Finn potatoes or other waxy-style potato
• 2 cups half-and-half
• 1 tablespoon kosher salt
• Freshly ground black pepper
• Nutmeg

PROCEDURES

• Preheat the oven to 350 degrees F. 
• Rub the garlic around the inside of an 8 by 8 by 2-inch casserole dish and let it dry. 
• Reserve the remaining garlic. Rub the butter around the inside of the dish.Reserve the remaining butter. 
• Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices). 
nutmeg.
• In a medium saucepan, combine the garlic, butter, potatoes, half-and-half, salt, pepper to taste, and  
• Bring to a boil, lower the heat to medium-high, and cook, stirring, until the mixture has thickened, about 5 minutes. 
• Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly. 
• Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. 
• Remove from the oven and let cool for 10 minutes before serving.