These creamy potatoes are so rich and flavorful you won't have any leftover, absolutely incredible, divine. I'm wishing I had some right now.
2 cloves garlic, one halved and one minced
3 tablespoons butter, preferably unsalted
1 1/4 cups whole milk
1 cup heavy cream
1/4 teaspoon nutmeg
5 large, russet potatoes or yukon gold
Working quickly so the potatoes don't turn brown, very thinly slice the potatoes.
Preheat oven to 375F.
Rub the inside of an 8 inch square pan with the cut side of the garlic then using 1 tablespoon of butter grease the pan.
Using a slotted spoon, remove the potatoes and arrange in buttered pan. Pour the milk mixture over the potatoes.