Classic Scalloped Potatoes

Equal amounts of heavy cream and whole milk
result in the perfect tender texture and creamy consistency.
Resist the urge to use lighter versions of either ingredient
if it’s the real thing you’re after.

Ingredients:
2 Tbs. unsalted butter,cut into small pieces
1-3/4 cups heavy cream
1-3/4 cups whole milk
4 medium cloves garlic, smashed and peeled
2 Tbs. coarsely chopped fresh thyme
1/4 tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper
6 Yukon Gold potatoes, peeled and sliced 1/8 inch thick

Directions:
Preheat oven to 375 degrees F.
Butter a 3-quart (9x13x2-inch) baking dish.
In a bowl,whisk the cream, milk, garlic, thyme,
nutmeg, 2-1/2 tsp. salt, and 1 tsp. pepper.
Arrange the potatoes in an overlapping layer in the baking dish.
Pour milk/cream over the potatoes.
Dot the butter over the top and cover with aluminum foil.
Bake until the potatoes are completely tender when
pierced with a paring knife, 45 minutes to 1 hour.
Remove the potatoes from the oven and heat the broiler on high.
Uncover the potatoes and broil until nicely browned on top.
Let the potatoes rest for 5 to 10 minutes before serving.






Ingredients: