Scalloped Potatoes

1 large clove garlic, peeled and smashed
1/2 tablespoon unsalted butter, softened
2 pounds Golden Yukon potatoes (about 5 large), peeled and sliced 1/8-inch thick or less
1 1/4 cups milk
1 cup heavy cream
1 1/2 teaspoons kosher salt
1/8 teaspoon ground white pepper
Pinch fresh grated nutmeg
Pinch cayenne pepper

1/2 cup Panko breadcrumbs
1 Tbsp. unsalted butter, melted
1/2 cup shredded Swiss cheese

Adjust oven rack to center position and heat oven to 350°

Rub the bottom and sides of 1 1/2 quart casserole dish with garlic. Mince remaining garlic and set aside.

Spread the dish with softened butter.

In a 3-quart stockpot bring potatoes, milk, heavy cream, salt, white pepper, nutmeg, cayenne, and reserved garlic to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer until liquid thickens, about 3 minutes.

Pour potato mixture into the prepared dish distributing the potatoes evenly.
Gently press down potatoes until submerged in liquid.

Bake until top starts to turn golden brown and potatoes are tender, about 45 minutes.

Combine breadcrumbs with melted butter. Sprinkle over top of potatoes along with shredded Swiss cheese. Bake for an additional 10-15 minutes until topping is golden brown.

Let rest 5 minutes. Serve.

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