Scalloped Potatoes

It's a bit eerie how good these taste...especially with such few ingredients. The nutmeg gives the potatoes a deep, almost smoked flavor. Eli had two helpings!

Scalloped Potatoes

1 clove garlic, smashed
2 Tbsp unsalted butter
2 1/4 pounds potatoes, peeled and sliced very thinly
2 cups half-and-half
1 Tbsp salt
black pepper
pinch of nutmeg

Preheat oven to 350. Spray an 8x8x2 dish with Pam (or butter!). {I sprinkled garlic powder in the bottom}
In a medium saucepan, combine butter, garlic, potatoes, half-and-half, salt, pepper to taste, and nutmeg. Bring to a boil, lower the heat to med-high, and cook, stirring, until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish.
Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. Let cool 10 minutes before serving.

*I saw on a comment of this recipe that someone put half of the potatoes in the dish, topped them with thawed and strained spinach and ham. Then, added the rest of the potatoes. After cooking, they added cheese and broiled until melted and bubbly. I think this would be a delicious version! {although, I would use turkey or chicken}