This recipe first appeared in a Monitor article titled "The potato: inauspicious roots for an indispensable tuber" (April 10, 1985)
Potatoes, like rice, pasta, and other bland starches, are not colorful or necessarily exciting. They have survived because they are a compatible food – happy alone but also sociable with other vegetables, able to mingle well in soups, and comfortable under a variety of sauces.
Do not soak potatoes for this dish. Starch is necessary for binding.
Scalloped Potatoes With Garlic and Cream
2 pounds boiling potatoes, peeled and thinly sliced.
1-1/2 cups heavy cream
2 cups milk
2 small garlic cloves, minced to purée
1/2 teaspoon salt
1/2 teaspoon white pepper
Pinch of nutmeg
1/2 cup grated Swiss or Gruy'ere cheese
Preheat oven to 400 degrees F.
Place sliced potatoes in large saucepan. Add cream, milk, puréed garlic, salt, pepper, and nutmeg and bring slowly to boil stiring to prevent sticking.
Pour mixture into large buttered baking dish. Top with grated cheese and bake until nicely browned and potatoes are tender, about 1 hour. Let dish cool for 15 minutes before serving.