Friday, May 14, 2010

Scalloped Potates with Creme Fraiche

2 cloves garlic, smashed
2 tbsp unsalted butter
3 waxy potatoes (such as Yukon gold or Yellow Finn) peeled
3 cups half and half
1/2 cup creme fraiche
2 tbsp all purpose flour
2 tsp. chopped fresh thyme
1/8 to 1/4 tsp. ground mace
Kosher salt and freshly ground pepper
1/4 tbsp chopped chives

Preheat oven to 350. Rub garlic all over the inside of a 3 quart baking dish, then mince it. Grease the dish with about the butter.
Slice the potatoes about 1/8 inch thick. Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tbsp. butter, the half and half, creme fraiche, flour, thyme, mace, 2 1/2 tsp. salt and pepper to taste. Bring to a boil over medium heat and cook stirring until the mixture thickens slightly, 1 - 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 and 15 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.

I served this for Easter dinner, so I was listening to Seal, Otis Redding and Ray Charles.

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