Scalloped Potatoes

Ingredients

• 1 cup heavy cream
• 1/4 cup whole milk
• 1 tablespoon minced garlic
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon nutmeg
• 4 sprigs thyme
• 2 tablespoons unsalted butter (divided)
• 2 1/4 pounds yukon gold potatoes
• 1 teaspoon chopped parsley

Instructions

1. 1

   Preheat the Oven - Set the oven rack to the middle position and preheat to 375ºF (191ºC).

2. 2

   Prepare the Cream - In a medium saucepan over medium-low heat, add heavy cream, milk, minced garlic, salt, pepper, nutmeg, and thyme. Bring to a simmer, occasionally stirring, about 10 minutes. Remove the thyme and transfer the mixture to a large measuring cup. Cool to room temperature while preparing the potatoes.

3. 3

   Prepare the Casserole Dish - Grease the bottom and sides of an 8-Inch square baking dish with 1 tablespoon of melted butter.

4. 4

   Layer the Potato Slices - Wash and peel the potatoes and cut them into ¼" thick slices. Arrange a third of them in overlapping rows, about four rows in the casserole dish. Whisk and then evenly pour a third of the cream mixture over the top.Repeat two more times with the remaining potatoes. Cut 1 tablespoon of butter into small cubes and arrange them evenly on top.

5. 5

   Bake the Casserole - Cover the dish with foil and place it on a large sheet pan. Bake for 60 to 75 minutes, until potatoes are fork-tender. Remove the foil and broil on high, about 8" from the top of the oven, until the potatoes are browned, about 5 minutes.

6. 6

   Cool Before Serving - Wait 10 minutes before serving. Garnish with parsley and black pepper.