Gratin Duphinoise Calluaud (Creamy Scalloped Potatoes)

Directions

1In a bowl toss the potatoes with 2 teaspoons of the salt and let them stand for 10 minutes.

2Combine the garlic and 2 tablespoons of the softened butter. Spread the mixture in a flameproof baking dish (14x10x2 inches).

3In a saucepan scald the cream and milk with the remaining 2 teaspoons of salt, the pepper and the nutmeg.

4Drain the potatoes and pat dry.

5Thinly slice the remaining butter and cover the bottom of the baking dish with the slices.

6Ladle some of the cream mixture over the butter and top it with a layer of the potatoes. Layer the remaining cream mixture and potatoes.

7Bring the casserole to a boil and then bake it for 20-25 minutes in a 400 oven, or until the potatoes are tender.

8Let dish cool 10 minutes or more before serving.