Extra-Creamy Scalloped Potatoes

1. 1

   Preheat the oven to 350 degrees F. Brush a shallow 2 1/2-quart baking dish with butter.

2. 2

   Put the potatoes in a large pot.

3. 3

   Whisk the cream, flour, bay leaf, nutmeg, 1 teaspoon salt and 1/4 teaspoon white pepper in a bowl, then pour over the potatoes.

4. 4

   Cook over medium heat, carefully stirring occasionally, until the cream just comes to a simmer, about 12 minutes.

5. 5

   Continue to simmer, adjusting the heat if necessary and stirring to prevent the bottom from scorching, until the potatoes just begin to soften, about 5 more minutes.

6. 6

   Transfer the potato mixture to the prepared baking dish; discard the bay leaf.

7. 7

   Set the baking dish in a roasting pan and add enough water to come about halfway up the sides of the baking dish.

8. 8

   Bake until the potatoes are tender and golden brown, about 1 hour.

9. 9

   Remove the baking dish from the water bath and let stand 10 minutes before serving.

10. 10

    Photograph by Kana Okada

* Per serving · 4 servings · Values may vary.

No additional tips available.