2 cloves of garlic
3 tablespoons (serving) of butter at room temperature
1 1/4 cup of whole milk
1 cup of heavy cream
Salt, black pepper, and nutmeg to taste
5 large potatoes
2 cloves of garlic
3 tablespoons (serving) of butter at room temperature
1 1/4 cup of whole milk
1 cup of heavy cream
Salt, black pepper, and nutmeg to taste
5 large potatoes
Cut one clove of garlic in half and the other into small cubes. Reserve
Rub the garlic halves with butter in a refrigerator. Reserve
In a bowl, mix together milk, cream, minced garlic, salt, pepper, nutmeg, and remaining butter
Peel the potatoes and cut them into thin slices
Combine the potatoes with the milk mixture and cook over low heat, stirring occasionally
Cook for three minutes
Use a skimmer to transfer the potatoes to a prepared baking dish, arranging them in layers
Brush with milk and cover with aluminum foil
Bake in a medium oven for 30 minutes
Remove the foil and let the top surface brown.
