8 Servings

4 1/2 lb potatoes

2 small cloves garlic

2 medium scallions

2 teaspoons fresh thyme, minced

1/2 teaspoon nutmeg, fresh ground

1 3/4 teaspoons salt

1/2 teaspoon white pepper, fresh ground

3 cups/32 oz half and half (or light) soya cream, or as needed

2 teaspoons butter or vegetable margarine

Directions

PREPARATION:

Peel and cut potatoes into paper-thin slices. Rinse with cold water and drain. Peel and mince garlic. Trim and mince scallions.

In a bowl, stir together garlic, scallions, thyme, nutmeg, 1 3/4 teaspoons salt and 1/2 teaspoon pepper.

COOKING:

Heat oven to 300F. Butter a 3 quart/3 litre to 4 quart/4 litre heatproof baking-serving dish. Put a layer of potatoes on the bottom of the dish and sprinkle with the scallion-garlic mixture.

Repeat 4 times, finishing with a layer of potatoes. Pour in just enough half-and-half to cover the potatoes.

Cover the dish and set over very low heat for 20 minutes. Remove cover, dot with butter, and bake until potatoes are tender, about 2 ½ hours.