Potato casserole with sour cream

Ingredients:

• 1.2 kg. yellow potatoes (such as Yukon Gold), peeled
• 2 cloves garlic, crushed
• 3 tablespoons unsalted butter
• 3 cups of low-fat cream
• 0.5 cups crème fraîche (French sour cream)
• 2 tbsp. premium flour
• 2 tsp chopped fresh thyme
• 1/8 - 1/4 teaspoon ground nutmeg
• 1/4 cup chopped chives

Preparation:

1. Preheat the oven to 350°F (175°C) and rub the inside of a 3-quart baking dish with garlic, then finely chop it. Grease the dish with about 1/2 tablespoon of butter.
2. Slice the potatoes into about 1/4-inch thick slices (a mandoline works best). Combine the potatoes in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the cream, sour cream, flour, thyme, nutmeg, 2 1/2 teaspoons salt, and pepper to taste. Bring to a simmer over medium heat and cook, stirring, until the sauce thickens slightly, 1 to 2 minutes.
3. Add the chives and transfer everything to the prepared baking dish, shaking to distribute the potatoes evenly. Bake, uncovered, until the potatoes are tender when pierced with a fork, about 1 hour and 5 minutes, basting them occasionally with the pan liquid. Let cool for 10 minutes and serve.
4. You can also make the potato casserole in individual ramekins and bake for about 40 minutes.