Ingredients
4 ½ lb potatoes
2 small cloves garlic
2 medium scallions
2 teaspoons fresh thyme, minced
½ teaspoon nutmeg, freshly ground
1 ¾ teaspoons salt
½ teaspoon white pepper, freshly ground
3 cups half and half (or light) cream, or as needed
2 tablespoons butter
Details
Serves: 8
Method
Peel and cut potatoes into paper-thin slices. Rinse with cold water and drain. Peel and mince garlic. Trim and mince scallions. In a bowl, stir together garlic, scallions, thyme, nutmeg, 1 ¾ teaspoons salt and ½ teaspoon pepper.
Heat oven to 300F. Butter a 3 to 4-quart heatproof baking-serving dish. Put a layer of potatoes on the bottom of the dish and sprinkle with the scallion-garlic mixture.
Repeat 4 times, finishing with a layer of potatoes. Pour in just enough half-and-half to cover the potatoes. Cover the dish and set over very low heat for 20 minutes. Remove cover, dot with butter, and bake until potatoes are tender, about 2 ½ hours.