Extra-Creamy Scalloped Potatoes

• Unsalted butter, softened, for the baking dish
• 2 pounds russet potatoes, peeled and sliced 1/8 inch thick
• 3 cups heavy cream
• 1 tablespoon all-purpose flour
• 1 bay leaf
• 1/4 teaspoon freshly grated nutmeg
• Kosher salt and freshly ground white pepper

1. Preheat the oven to 350 degrees F. Brush a shallow 2 1/2-quart baking dish with butter.
2. Put the potatoes in a large pot.
3. Whisk the cream, flour, bay leaf, nutmeg, 1 teaspoon salt and 1/4 teaspoon white pepper in a bowl, then pour over the potatoes.
4. Cook over medium heat, carefully stirring occasionally, until the cream just comes to a simmer, about 12 minutes.
5. Continue to simmer, adjusting the heat if necessary and stirring to prevent the bottom from scorching, until the potatoes just begin to soften, about 5 more minutes.
6. Transfer the potato mixture to the prepared baking dish; discard the bay leaf.
7. Set the baking dish in a roasting pan and add enough water to come about halfway up the sides of the baking dish.
8. Bake until the potatoes are tender and golden brown, about 1 hour.
9. Remove the baking dish from the water bath and let stand 10 minutes before serving.
10. Photograph by Kana Okada

butter, russet potatoes, heavy cream, flour, bay leaf, freshly grated nutmeg, kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/extra-creamy-scalloped-potatoes-recipe.html (may not work)