Scalloped Potatoes with Creme Fraiche

Rating: 5 of 5

 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 (If you like a nicely browned, crunchy top, don't spoon liquid unless your potatoes are burning.). (I added an additional 20 minutes at 450 degrees to brown the top.) Let cool 10 minutes before serving.