I have no idea where my mother got this recipe, but I am here to tell you it is like no other. Yes, there is a tedious part. But that is why THIS is incredible. The part where you use salt to dehydrate the potatoes and replace their own liquid with cream, well, this is heavenly.

My mother’s best potato dish in the entire world.

2 ½ lbs. potatoes, preferably Yukon Golds, sliced   

    about 1/8  inch thick    

 Salt

1 clove garlic

1 stick of butter

2 cups heavy cream

½ cup milk

Black pepper

Nutmeg

Lay the slices of potato out on paper towels and sprinkle with salt.  Let stand for 10 minute and then painstakingly rub the salt and moisture from each potato slice.  This is a huge job but the salt removes the moisture and then the potatoes absorb all the cream and butter. Watch out!

While the potatoes are sitting, scald the cream and milk. Add to the milk mixture the pepper and nutmeg.

Rub garlic in casserole dish and smash ½ half the stick of butter around the dish as well. Arrange potatoes in the casserole and pour milk mixture over.  Cut the remaining butter into pieces and place on top of casserole.

Bake at 400-degrees for about 45 minute.  Cool at least 10 minutes.  Prepare for a diet.