Absolutely Perfect Scalloped Potatoes

As an accompaniment to the lamb at Christmas dinner, I made scalloped potatoes. Why haven't I made these before?! What a delicious and easy way to feed a lot of people! As Ruth Reichl says in the recipe, "Nobody doesn't like these."

Scalloped potatoes
A family dinner staple
I went back for more!

Ingredients

• 1 clove garlic, cut in half
• 1 Tbsp unsalted butter
• 2 cups milk
• 3 cups heavy cream
• Salt and Pepper
• 4 pounds baking potatoes, peeled
• 

1. Preheat the oven to 325F
2. Rub a roasting pan with the garlic, and then coat thickly with the butter.
3. Combine the milk and cream in a saucepan, and heat until just bout to boil Season with salt and pepper, and remove from the heat.
4. Cut the potatoes into 1/4 inch thick rounds and arrange them in layers in the pan. Pour the cream mixture over the potatoes (it should come just to the top but not cover them). Bake uncovered, pressing the potatoes into the milk every 30 minutes or so, for an hour and a half.
5. Remove the pan from the oven when the potatoes are golden and allow to sit for 10 to 20 minutes before serving.

Recipe from Ruth Reichl's book Garlic and Sapphires.