creamy scalloped potatoes

How To Make creamy scalloped potatoes

• 1

  Peel and slice potatoes 1/8” thick. Then place potatoes in a bowl and toss with 2 t salt and let stand for 10 minutes.
• 2

  Combine the garlic and 2 T of the softened butter well and spread on the bottom of 10 x 13 baking dish.
• 3

  In a sauce pan, scald the cream and the milk with the 2 remaining t salt, the pepper and nutmeg.
• 4

  Drain the potatoes and pat dry with paper towels.
• 5

  Slice thin the remaining 12 T butter and cover bottom of baking dish. Ladle some of the cream mixture in the dish over the butter then place a layer of potatoes on top. Repeat layers until all potatoes, butter, and cream are gone or until pan is full.
• 6

  Place pan on baking sheet and bake in a preheated 425 degree oven 20-25* minutes or until the potatoes are tender and lightly browned. Let the dish cool for 10 minutes. *(note: This usually takes longer thean 25 minutes)
• 7

  Serves 8. (to serve 8 takes more potatoes than the recipe calls for… more like 4-5 # because they are so good) Again, this usually takes longer baking time. When potatoes are easily pierced with a fork and the top is golden brown, they are done… watch top so potatoes do not get too brown on top too early.
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