GARLIC LAYERED POTATOES

GARLIC LAYERED POTATOES image

Categories Potato

Yield 4

Number Of Ingredients 8

1 head garlic, separated into cloves -- unpeeled
2 tablespoons olive oil
4 pounds russet potatoes (about 6 large), peeled -- thinly sliced
1 tablespoon chopped fresh thyme (or 1 tsp dried)
1/4 teaspoon ground nutmeg
2 1/2 cups canned chicken broth, low salt
1 1/2 cups whipping cream
additional chopped fresh thyme

Steps:

1. Preheat oven to 375F. Place garlic in small baking dish; drizzle oil over. Bake until garlic is very tender and brown in spots, about 45 minutes. Cool briefly. Transfer garlic to work surface; reserve oil in dish. Peel garlic and chop coarsely. Increase oven temperature to 400F. 2. Brush a 13x9x2 inch glass baking dish generously with reserved garlic oil. Layer potatoes in prepared dish, sprinkling each layer with chopped garlic, thyme nutmeg, salt and pepper. Overlap slices for top layer in decorative pattern, if desired. Bring broth and cream to boil in heavy saucepan. Pour broth mixture over potatoes. Cover dish with aluminum foil. 3. Bake potatoes for 45 minutes. Uncover and bake until potatoes are tender and brown and top and liquids thicken, about 45 minutes longer. Let stand 10 minutes. Sprinkle additional thyme over potatoes and serve.