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Garlic-Layered Potatoes

"I have made a lot of mistakes falling in love, and regretted most
of them, but never the potatoes that went with them."
~ Nora Ephron, in "Heartburn"

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Two Garlic
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Garlic-Layered Potatoes
Bon Appetit December 1995

Use a processor fitted with a four-millimeter slicing disk
to cut the potatoes into thin rounds.

1 large 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 teaspoon dried
1/4 teaspoon ground nutmeg
2 1/2 cups chicken broth or stock
1 1/2 cups whipping cream
Additional chopped fresh thyme

Preheat oven to 375 degrees F. 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 400 degrees F.
Brush a 13-by-9-by-2-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.
Bring broth and cream to boil in heavy medium saucepan. Pour broth
mixture over potatoes. Cover dish with aluminum foil. Bake potatoes
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. Serves 8.

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