Café Cego’s Scalloped Potatoes

 

 

3
pounds red boiling potatoes, peeled
1
clove garlic
2
cups whipping cream
Salt
White pepper
Ground nutmeg
3/4
cup grated Parmesan cheese
2
tablespoons butter, cut into bits

 

 

Slice potatoes 1/8-inch thick in food processor or by hand.  Rub bottom and sides of 2-quart (11x7-inch) glass baking dish with garlic clove.  Arrange potatoes slices evenly in dish.

 

Whisk cream and salt, pepper and nutmeg to taste in bowl.  Pour over potatoes.  Sprinkle cheese over potatoes and dot with bits of butter.

 

Bake at 375 degrees until browned and bubbly, 50 minutes.

 

Serves 6 to 8.