Classic Scalloped Potatoesslightly modified; original recipe by Tony Rosenfeld
2 Tbs. unsalted butter, cut into small pieces; more for the baking dish
1 3/4 cups heavy cream
2 cups whole milk
4 medium cloves garlic, smashed and peeled
2 Tbs. coarsely chopped fresh thyme
1/4 tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper
3 1/2 lb Yukon Gold potatoes (8-10 large), peeled and
sliced 1/8 inch thick
Position a rack in the center of the oven and heat the oven to 375°. Butter a 9x13x2-inch baking dish
In a 3-4 qt sauce pan, whisk the cream, milk, garlic, thyme, nutmeg, 2 tsp. salt and 1 tsp. ground pepper. Bring to a simmer over medium heat and let cool in the pan at room temperature. Strain through a fine sieve into a large liquid measuring cup.
Slice potatoes and arrange in an overlapping layer in the baking dish. Give the cream mixture a quick whisk and pour about one third over the potatoes. Repeat twice more. Dot the butter over the top and cover with aluminum foil
Bake until the potatoes are completely tender when pierced with a paring knife, 45 min. to 1 hour.
Remove the potatoes from the oven and heat the broiler on high. Uncover the potatoes and gently press them down with a flat spatula so the cream mixture mostly covers them. Broil until nicely browned on top, 5 to 8 minutes
Let the potatoes rest 5 to 10 minutes before serving.
Make ahead: You can assemble this dish up to 4 hours ahead, covered and refrigerate. Let sit at room temperature while the oven heats. You can keep the cooked scalloped potatoes, tightly covered, in a warm oven for up to 1 hour before serving.
Use your mandolin (with your finger guard on!) for beautifully thin slices
I like to strain using a medium sieve so that some of the thyme is left in the dish
Nicely browned, a few minutes under the broiler gives the scalloped potatoes another level of flavor and a picture perfect finish!