Scalloped Potatoes

Make sure you let the casserole settle for a few minutes when it comes out of the oven.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  garlic cloves, crushed
• 2  lbs russet potatoes, peeled and cut into 1/4 inch slices
• 1  teaspoon  grated nutmeg
• 2  cups half-and-half
• 1  cup heavy cream
•  salt
•  black pepper

Directions

1. Preheat oven to 350. Butter a small casserole dish and rub with the crushed garlic.
2. Place the sliced potatoes in a large saucepan filled with cold water. Drain and then layer in the bottom of the prepared casserole. Add a second layer on top and season with a dash of nutmeg and a little salt and pepper. Continue layering potatoes; seasoning every other layer.
3. Place the half and half and cream in a saucepand and bring to a boil. Pour the mixture over the potatoes and transfer to oven.
4. Bake 35 minutes, or until the potatoes have absorbed most of the cream and start to brown on top. Let potatoes rest for at least 5 minutes before serving.