Dauphinoise Potatoes

From Ecole de Cuisine by Jill Prescott

INGREDIENTS

2	cups heavy cream
6	large cloves of garlic, minced
2	tsp sea salt
1/2	tsp freshly ground white pepper
1/2	tsp freshly grated nutmeg
2	lbs Yellow Finn, Yukon Gold or russet potatoes, peeled and sliced 1/8" thick
1	T unsalted butter cut into 4 pieces

INSTRUCTIONS

1.	Preheat the oven to 375. In a small saucepan, combine the cream, garlic, salt, pepper and nutmeg. Bring just to a boil over high heat. Taste and adjust the salt if necessary.
2.	Butter a large deep glass or ceramic baking dish. Layer the potatoes evenly in the dish, overlapping them slightly leaving 1 1/2 inches between the top of the potatoes and the rim of the dish. Pour the warm cream mixture over the potatoes. They should be barely covered with cream - add a little more cream if necessary. Dot the tops of the potatoes with the butter. Place the baking dish on a rimmed baking sheet (to catch any spillover).
3.	Bake for 45 minutes to 1 hour, until the potatoes are tender, well browned with a crust and yield to the top of a knife. Let stand for 10 minutes before serving.   Definitely a Winning Recipe!