Is there a more classic comfort food than scalloped potatoes?  This dish seems to have transitioned from the staple homemade cheese-goodness to a the quicker $1 and a half box recipe over the last few years and it’s time we bring it back to its from-scratch glory.  We guarantee you’ll never go back to boxed!

Ingredients
1 clove garlic, smashed
2 tablespoons unsalted butter
2 1/4 pounds Yellow Finn potatoes or other waxy-style potato
2 cups half-and-half
1 tablespoon kosher salt
Freshly ground black pepper
Pinch of organic nutmeg

Directions
Preheat the oven to 350 degrees F. Rub the garlic and then the butter around the inside of a Pyrex casserole dish and let it dry. This butter garlic rub is non-stick.

Peel and thinly slice the potatoes with a vegetable slicer (about 1/8-inch-thick slices).

In a medium saucepan, combine the garlic, butter, potatoes, half-and-half, salt, pepper to taste, and nutmeg. Bring to a boil, lower the heat to medium-high, and cook, stirring, until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly.

Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. Remove from the oven and let cool for 10 minutes before serving.

Enjoy!

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