Pork Chops With Scalloped Potatoes

Ingredients

• 4 Tenderloin Pork Chops (opens in new tab) Tenderloin Pork Chops
• Hide ingredients for Scalloped Potatoes 1 Scalloped Potatoes (opens in new tab) Scalloped Potatoes
  • 1 clove garlic smashed
  • 29.6 ml unsalted butter
  • 1.02 kg Yellow Finn potatoes
  • 473 ml half-and-half
  • 14.8 ml kosher salt
  • Freshly ground black pepper
  • nutmeg

  Sub-recipe steps

  1. Preheat the oven to 350°F. Rub the smashed garlic clove around the inside of an 8x8x2-inch casserole dish, then let it dry. Reserve the remaining garlic. Rub 2 tablespoons unsalted butter around the inside of the dish, reserving the remaining butter.
  2. Peel and thinly slice 2 1/4 pounds Yellow Finn or other waxy potatoes on a mandoline or vegetable slicer to about 1/8-inch thickness.
  3. In a medium saucepan, combine the reserved garlic, reserved butter, sliced potatoes, 2 cups half-and-half, 1 tablespoon kosher salt, freshly ground black pepper to taste, and a pinch of nutmeg. Bring to a boil over high heat, then reduce heat to medium-high and cook, stirring frequently, until the mixture thickens, about 5 minutes.
  4. Transfer the potato mixture to the prepared casserole dish. Shake the dish gently to distribute the potatoes evenly.
  5. Bake the potatoes in the preheated oven, basting occasionally with the liquid in the dish, until lightly browned and bubbly, about 1 hour.
  6. Remove from the oven and let cool for 10 minutes before serving.
• 4 sprig Fresh Sage (opens in new tab) Fresh Sage
• 44.4 ml Butter (opens in new tab) Butter