Scalloped Potatoes

Creamy scalloped potatoes baked until lightly browned and bubbly. Thinly sliced waxy potatoes simmer briefly with garlic, butter, half-and-half, and spices, then baked to tender perfection.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices).

Step 3

In a medium saucepan, combine the garlic, butter, potatoes, half-and-half, salt, pepper to taste, and nutmeg. 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.

Step 4

Shake the pan so the potatoes are distributed evenly.

Step 5

Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour.

Step 6

Remove from the oven and let cool for 10 minutes before serving.