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Thanksgiving: Scalloped Potatoes

Source of Recipe

From "Thanksgiving: How to Cook it Well" by Sam Sifton


Recipe Introduction

"Here is an elegant alternative to mashed potatoes, which you can make a day or so ahead of time, store in the refrigerator, and easily reheat under foil in a 350 degree oven for 20 to 25 minutes. The preparation is slightly French (and there is even some garlic!), but the nutmeg gives the starch a fine American accent. Those interested in a slightly heavier version might consider the addition of ham or cooked bacon, layered in amid the potatoes and cream."

List of Ingredients

â—¦ 1 ½ cups whole milk
â—¦ ½ cup cream
â—¦ 1 large clove garlic, peeled, smashed, and minced
â—¦ ½ teaspoon freshly grated nutmeg
â—¦ Kosher salt and ground white pepper, or freshly ground black pepper, to taste
â—¦ 2 pounds Yukon Gold potatoes, peeled, sliced thin, and kept in a bowl of cold water
â—¦ 3 tablespoons unsalted butter


Recipe

Preheat oven to 425 degrees. Combine milk and cream in a small saucepan and bring to almost a boil. Remove from heat and add garlic, nutmeg, salt, and pepper. Set aside.

Lightly butter a 9-inch square baking dish or 9-inch casserole with half of the butter. Drain the potatoes and dry them lightly, then layer half of them in the dish so that they overlap slightly. Add half the milk, pouring it all over the potatoes. Layer the remainder of the potatoes in the dish, then add the rest of the milk so that it comes almost to their top.

Top with dots of the rest of the butter and place in the upper third of the oven until the potatoes are browned and the milk has been absorbed, 45 minutes to 1 hour.

Serve in its container.