Ingredients:

  • 3 lbs Russet potatoes, peeled and sliced 1/8 inch thick
  • 1 tbsp unsalted butter
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 1/4 tsp ground nutmeg
  • 2 tbsp all-purpose flour

Instructions:

  1. Peel the Russet potatoes and use a mandoline to slice them into uniform 1/8-inch rounds. Do not rinse the slices to preserve the natural starch.
  2. In a medium saucepan, combine the heavy cream, whole milk, smashed garlic, thyme sprigs, and nutmeg. Bring to a gentle simmer over medium heat, then remove from heat and let steep for 10 minutes.
  3. Strain the cream mixture through a fine-mesh sieve to remove the garlic and thyme solids. Whisk in the flour if using for extra stability.
  4. Grease a 9x13 inch ceramic baking dish generously with the 1 tablespoon of butter.
  5. Arrange one-third of the potato slices in an overlapping shingle pattern. Season with a portion of the salt and pepper. Repeat with remaining layers.
  6. Pour the infused cream mixture evenly over the potatoes. Cover the dish tightly with aluminum foil.
  7. Bake at 350°F (180°C) for 45 minutes. Remove the foil and bake for an additional 45 minutes until the top is bubbly and a deep golden brown.