Garlic Layered Potatoes

* Exported from MasterCook *

Garlic Layered Potatoes

Recipe By : Bon Appetit
Serving Size : 10 Preparation Time :0:00
Categories : Side Dishes - Vegetables

Amount Measure Ingredient -- Preparation Method
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1 large head garlic, separated into cloves -- unpeeled
2 tablespoons olive oil
4 lbs. russet potatoes, peeled & -- thinly sliced
1 tablespoon fresh thyme (or 1 t. dried) -- chopped
1/4 teaspoon ground nutmeg
2 1/2 cups chicken broth
1 1/2 cups whipping cream
fresh thyme for garnish -- chopped

Preheat oven to 375. Place garlic in a 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 400. Brush 13 x 9 x 2 glass
baking dish generously with reserved garlic oil. Using a food processor
fitted with a four millimeter slicing disk, cut potatoes in thin rounds.
Layer potatoes in prepared dish, sprinkling each layer with chopped garlic,
thyme, nutmeg, salt and pepper. Overlap slices for top layer in a decorative
pattern, if desired. Bring broth and cream to a boil in heavy medium
saucepan. Pour broth mixture over potatoes. Cover dish with aluminum foil.
Bake potatoes for 45 minutes. Uncover and bake until potatoes are tender
and brown on top and liquids thicken, about 45 minutes longer. Let stand 10
minutes. Sprinkle additional thyme over potatoes and serve.

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