Makes 4 to 6 servings
Ingredients
- 1 3/4 lb russet potatoes
- 5 garlic cloves
- 2 cups whole milk
- Freshly grated nutmeg, as needed
- Salt, as needed
- Freshly ground black pepper, as needed
- 3/4 cup heavy cream
- 4 tablespoons butter, cut into small pieces
Directions
- Preheat the oven to 350°F. Butter a 9 x 13-inch baking pan.
- Scrub, peel, and thinly slice the potatoes using a mandoline or chef’s knife.
- Combine the garlic with the milk in a medium saucepan and bring to a boil. Season the milk with nutmeg, salt, and pepper and add the sliced potatoes.
- Bring the milk mixture to a simmer and cook the potatoes for 10 to 12 minutes, taking care that the milk does not boil over. Remove the saucepan from the heat and discard the garlic cloves.
- Transfer the potatoes and milk to the prepared baking pan, pour the cream over the top, and dot with the butter.
- Bake until golden brown and the milk has been absorbed, about 45 minutes.
- Allow the potatoes to rest for 10 to 15 minutes before serving.
