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1 clove garlic
1 tbsp butter
1 large onion
2 tbsp olive oil
1/2 tsp fresh thyme leaves
2 cups milk
1/2 cup heavy cream
2 tbsp butter
3 tbsp flour
5 medium russet potatoes
1 sweet potato
fresh whole nutmeg
Preheat oven to 350 F.
Rub inside of 2.5 to 3 quart dish with garlic clove. Coat with first butter.
Slice onion 1/16th inch and cook in olive oil until tender, sprinkling with salt and pepper. Remove from heat and stir in thyme.
Heat milk and cream until simmering in small sauce pan. Make roux with second butter and flour. Whisk in milk/cream mixture over medium heat and slowly bring to a simmer for 3 to 5 minutes or until thickened.
Peel all potatoes, slice as thick as onion (1/16th inch). Layer with onions and nutmeg and cover with cream (add cream to each layer), finishing with cream.
Bake uncovered 45 minutes. Turn heat up to 425 F and bake 10 to 15 minutes more or until bubbly, browned, and potatoes are soft. Let stand 10 minutes.
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