Scalloped Potatoes
 

 
· 1 clove garlic
· 1 Tbs butter, softened
· 1 large onion, peeled
· 2 Tbsp. olive oil
· 4 tsp. fresh thyme leaves
· 2 cups milk
· 1/2 cup heavy cream
· 2 Tbsp. butter
· 3 Tbsp. all-purpose flour
· Nutmeg
 
1. Preheat oven to 350"F. Aggressively rub inside of 3-qt. gratin dish with garlic clove, coat with the 1 Tbsp. butter.  
 
2. With a mandolin or very sharp knife slice onion about 1/16" thickness.  In a skillet over low heat cook onion In olive oil until tender, sprinkling well with salt and pepper. Remove from heat; stir in thyme leaves. Set aside.  
 
3. In small saucepan heat milk and cream until just until simmering. In a saucepan melt butter over medium heat. Whisk in flour. Remove from heat and whisk in hot milk and cream a little at  a time until incorporated. Return to heat; bring to a gentle boll. Cook 3 to 5 minutes or until thickened.  
 
4. Feel all potatoes. with a mandolin or very sharp knife slice potatoes to about 1/16“ inch thickness. Layer one-third  of potato slices in prepared dish. Season with salt, ground pepper, and two or three light shakes of nutmeg.  
 
5. Scatter about one-third of onions on potatoes. Spoon one-third of cream mixture on potatoes. Create two more layers with remaining potatoes. seasonings. onions. and cream mixture. finishing with cream mixture on top (cream may not totally cover top). 
 
6. Bake, uncovered, 45 minutes. Increase oven temperature to 4Z5“F. Bake 10 to 15 minutes more or until bubbly, golden crusty brown, and potatoes are tender. Remove from oven. Let stand l0 minutes. 
 
Makes 8 servings.