POTATOES IN HERBED CREAM

2 cups whole milk
1 cup heavy (whipping) cream
8 cloves garlic
6 sprigs (about 4 inches each) fresh thyme
4 sprigs (about 4 inches each) fresh rosemary
2 sprigs (about 2 inches each) fresh sage
4 bay leaves
1/2 teaspoon ground nutmeg
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
3 tablespoons unsalted butter, softened, divided use
4 large Idaho potatoes (about 3 pounds)

Place the milk and cream in a saucepan over medium heat.

Smash the garlic cloves with the side of a chef's knife and remove the peels. When the milk and cream start to boil and form bubbles on top add the garlic, herb sprigs, bay leaves, nutmeg, salt and pepper. Bring mixture back to a boil and remove from the heat. Cover and let steep 30 minutes.

Heat oven to 425 degrees. Butter a shallow 2 1/2-quart baking dish with a tablespoon of the butter.

Peel the potatoes and slice 1/8-inch thick. Layer them into the baking dish.

Bring the herbed cream to a simmer and pour through a fine sieve over the potatoes. The liquid will not completely cover the potatoes at this point. Dot the top of the dish with the remaining 2 tablespoons butter.

Bake until the top is nicely browned and the potatoes are tender, about 35 to 40 minutes. (Halfway through the cooking, use the back of a large spoon to lightly press down any potatoes that are not yet submerged into the cream.) Let cool 10 minutes before serving.

Servings: 8
Adapted from source: The Herbfarm Cookbook by Jerry Traunfeld