Scalloped Potatoes with Creme Fraiche

Ingredients

• 0.3 cup chives chopped
• 0.5 cup crème fraîche 
• 2 tablespoons flour all-purpose
• 2 teaspoons thyme leaves fresh chopped
• 2 cloves garlic smashed
• 0.1 teaspoon mace 
• 3 cups half-and-half 
• 8 servings kosher salt and pepper freshly ground
• 3 tablespoons butter unsalted
• 3 pounds waxy potatoes yellow peeled such as Yukon gold or Finn

Equipment

• sauce pan
• oven
• ramekin
• baking pan
• mandoline

Directions

1. 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.
2. Slice the potatoes about 1/8 inch thick (a mandoline works well).
3. 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.
4. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top.
5. Let cool 10 minutes before serving.
6. You can also make the scalloped potatoes in individual ramekins; bake about 40 minutes.
7. Photograph by Con Poulos