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Scalloped Potatoes



6 Servings
1 1/2 lb potatoes-sliced thinly
-lengthwise a
wiped dry
2 cloves garlic
Butter
Salt
Milk
Cream


Rub a large gratin dish with garlic (earthenware will take the garlic better) or put the peeled cloves through a garlic press, rubbing the pure and juices all over the sides and bottom of the dish and discarding any solid debris that remains. Let it sit for a few minutes until the garlic has dried and is no longer tacky to the touch. Butter the dish liberally and pack the potatoes in lightly salted layers. Barely cover the potatoes in milk and bring to a simmer on the top of the stove (if using an earthenware dish, protect it with an asbestos pad underneath). Dribble a thin layer of cream over the surface, dot with thin shavings of butter, and bake at 375-400 for about 45 or 50 minutes, until the liquid has been absorbed.
Serves 4 to 6













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