Name: Scalloped Potatoes with Creme Fraiche
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT1H5M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 8 servings
Ingredients: 2 cloves garlic, smashed; 3 tablespoons unsalted butter; 3 pounds waxy potatoes (such as Yukon gold or Yellow Finn), peeled; 3 cups half-and-half; 1/2 cup creme fraiche; 2 tablespoons all-purpose flour; 2 teaspoons chopped fresh thyme; 1/8 to 1/4 teaspoon ground mace; Kosher salt and freshly ground pepper; 1/4 cup chopped chives

Directions

Preheat the oven to 350 degrees F. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter.
Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.
You can also make the scalloped potatoes in individual ramekins; bake about 40 minutes.

Photograph by Con Poulos

Recipe courtesy Food Network Magazine

Scalloped Potatoes with Creme Fraiche

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