recipe by Cathie Trogdon
2 pounds all-purpose potatoes, washed, sliced very thin (may be peeled or not)
1 cup cream (not half and half or light)
1 1/4 tsps salt
1/8 tsp pepper
1 clove minced garlic
1 tbsp butter
Pinch of nutmeg
1. Heat oven to 400 degrees
2. Combine potatoes, cream and seasonings and place in shallow oven proof pan (liquid will barely cover potatoes).
3. Bake for 45-55 minutes until golden brown. Let rest 5 minutes and serve.
Classic Potato Gratin: Top with ½ cup grated gruyere or parmesan cheese
Scalloped potatoes: Add to above recipe:
1 cup grated cheese shredded (cheddar, parmesan or gruyere)
In oven proof skillet with a cover, melt butter over medium-high and cook 1 cup minced onion until lightly browned, about 4 minutes. Add garlic, ½ tsp dried thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add sliced potatoes, ½ cup chicken broth and ½ cup cream, and 2 bay leaves and bring to simmer. Cover, reduce heat to medium-low, and simmer until potatoes are almost tender about 10 minutes. Discard bay leaves. Transfer mixture to 8-inch-square baking dish; sprinkle evenly with cheese. Bake until bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.
Serves 4 to 6