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.
SERVES: 10 to 12
INGREDIENTS:
- 2 Tbs. unsalted butter, cut into small pieces; more for the baking dish
- 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
- 3 1/2 lb. Yukon Gold potatoes, peeled and sliced 1/8 inch thick
INSTRUCTIONS:
- Position a rack in the center ofthe oven and heatthe oven to 375°F. Butter a 3-quart(9x13x2-inch) baking dish.
- In a 3-to 4-quart saucepan, whisk the cream, milk, garlic,thyme, nutmeg, 21/2tsp. salt, and 1tsp. pepper. Bring to a simmer over medium heat, stirring occasionally, and then remove from the heat and let cool in the pan to room temperature. Strain through a fine sieve into a large liquid measuring cup.
- Arrange about a third ofthe potatoes in an overlapping layer in the baking dish. Give the cream mixture a quick whisk and pour about a third of it overthe potatoes. Repeattwice more with the remaining potatoes and cream mixture.
- Bake untilthe potatoes are completely tender when pierced with a paring knife, 45 minutes to 1 hour.
- Remove the potatoes from the oven and heatthe broiler on high. Uncover the potatoes and gently press them down with a flat spatula so the cream mixture mostly covers them. Broil until nicely browned on top, 5 to 8 minutes.
- Letthe potatoes restfor 5 to 10 minutes before serving.
MAKE AHEAD:
- The dish can be assembled up to 4 hours ahead, covered, and refrigerated. Let sit at room temperature while the oven heats. You can keep the cooked scalloped potatoes, covered, in a warm oven for up to 1 hour before serving.
PER SERVING:
270CALORIES | 4g PROTEI N | 28g CARB | 16g TOTALFAT | 10g S ATFAT |
4.5g MONOFAT | 0.5g POLYFAT | 55mg CHOL | 270mg S ODI UM | 2g FIBER
