Scalloped Potatoes

• 1 clove Garlic smashed
• 2 tablespoons Unsalted butter
• 2 1/4 pounds Yellow Finn potatoes
• 2 cups Half and Half
• 1 tablespoon Kosher Salt
• 1/4 teaspoon Ground pepper
• 1 pinch Nutmeg

1. Preheat oven to 350
2. Rub the garlic around the inside of an 8x8x2 inch casserole dish and let it dry. Keep remaining garlic
3. Rub the butter around the inside of the dish. Keep the remaining butter
4. Peel and thinly slice the potatoes on a mandolin or vegetable slicer
5. In medium sauce pan, combine the garlic, butter, potatoes, half and half and seasonings. Bring to a boil
6. Lower the heat to medium high and cook, stirring, until the mixture has thickened, about 5 minutes.
7. Transfer the mixture to the prepared dish. Shake the dish so the potatoes are evenly distributed.
8. Bake , biting occasionally, until lightly browned and bubbly about 1 hour. Remove from the oven and let cool about 10 minutes

garlic smashed, butter, potatoes, kosher salt, ground pepper, nutmeg

Taken from www.epicurious.com/recipes/member/views/scalloped-potatoes-5ca2e70f15f8b4686fef6def (may not work)