A different take on traditional scalloped potatoes, from Dr. Jennifer Martin and team.
SCALLOPED POTATOES WITH CREME FRAICHE2 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
salt and freshly ground pepper
1/4 cup chopped chives
Preheat oven 300 degrees. Rub 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 5minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving. Yum Yum!
Happy holidays from all of us at Dr. Martin's office!
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