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Potato - Extra-Creamy Scalloped Potatoes Recipe


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     Potato - Extra-Creamy Scalloped Potatoes

Category   Salads - Soups - Sidedishes
Sub Category   None

Unsalted butter, softened, for the baking dish
2 lbs. russet potatoes, peeled and sliced 1/8 inch thick
3 c. heavy cream
1 T. all-purpose flour
1 bay leaf
1/4 t. freshly grated nutmeg
Kosher salt and freshly ground pepper

Preheat the oven to 350 degrees. Brush a shallow 2 1/2 quart baking dish with butter. Put the potatoes in a large pot. Whisk the cream, flour, bay leaf, nutmeg, 1 t. salt and 1/4 t. pepper in a bowl, then pur over the potatoes. Cook over medium heat, carefully stirring occasionally, until the cream just comes to a simmer, about 12 minutes. Continue to simmer, adjusting the heat if necessary and stirring to prevent the bottom from scorching, until the potatoes just begin to soften, about 5 more minutes.
Transfer the potato mixture to the prepared baking dish; discard the bay leaf. Set the baking dish in a roasting pan and add enough water to come about halfway up the sides of the baking dish. Bake until the potatoes are tender and golden brown, about 1 hour. Remove the baking dish from the water bath and let stand 10 minutes before serving.

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