Scallop Potatoes

• http://www.foodnetwork.ca/recipes/Eggs/Dairy/recipe.html?dishid=9178
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• 5 tablespoons butter, divided
• 5 large russet baking potatoes, peeled and sliced into 0.125 inch thick rounds
• 2 cups half and half
• 2 cloves garlic, finely chopped
• pinch of ground nutmeg
• 2 sprigs rosemary, chopped
• salt and pepper, to taste
• 1 cup grated cheddar cheese

1. Preheat oven to 400 F. Butter the inside of an 8 x 8 baking dish with 1 tbsp butter.
2. In a large pot set over medium heat, melt remaining butter with half and half, garlic, nutmeg and rosemary. Season with salt and pepper.
3. Add potatoes, and bring to a boil. Cook for 8-10 minutes or until potatoes are slightly tender.
4. Transfer mixture to prepared baking dish, smoothing as much as possible. Cover potatoes with cheddar cheese and bake for 20-30 minutes or until golden brown.
5. Let potatoes cool slightly before serving.