8 Servings
4 1/2 lb potatoes
2 sm cloves garlic
2 md scallions
2 t fresh thyme, minced
1/2 t nutmeg, fresh Ground
1 3/4 t salt
1/2 t white pepper, fresh Ground
3 c half and half (or light)
-cream, or as needed
2 T butter
PREPARATION: 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 3/4 teaspoons salt and 1/2 teaspoon pepper.
COOKING: 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 1/2 hours.
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