By Lynda Rego

Last summer was my third year of growing potatoes. It’s probably one of the easiest and most fun things to grow and my great-nieces love to help dig them up. They get so excited every time we find one. I get pretty excited myself.

This year, I planted Yellow Finn, French Fingerling and Red Pontiac. They all did pretty well; although, not as well as 2013. But, there are enough to last through until May, which is all I ask.

Last year, I made scalloped potatoes with the last of the potatoes for Easter dinner. It’s really a potato gratin from Craig Claiborne’s “New York Times Cookbook.” But, it’s easy and comes out lovely. Perfect with ham or a pork or beef roast and a green vegetable.

I like to add some fresh thyme. And, depending on the accompanying dishes, I might add a dash of nutmeg.

Potatoes Gratin

Adapted from Craig Claiborne

Serves 8

2 1/2 pounds potatoes

2 cloves garlic, peeled

1 teaspoon soft butter

2 cups whole milk

1 cup heavy cream

Salt, freshly ground black pepper and nutmeg, to taste

1/8 teaspoon nutmeg

1 teaspoon fresh thyme leaves, minced (optional)

1 cup grated Gruyere or Swiss cheese

Peel the potatoes and cut into very thin slices. As they are sliced, drop them into cold water to prevent browning. When ready to fill the baking dish, dry potatoes well. There should be 6 or 7 cups.

Preheat oven to 350°F.

Rub a baking dish, such as an oval about 14-by-8-by-2 inches, with a peeled, halved clove of garlic and then with a little soft butter. Layer the potatoes into the dish in a concentric pattern, overlapping them. (You don’t want solid wads of potato).

Crush both cloves of garlic lightly and put them in a saucepan. Add milk, cream, salt, pepper and nutmeg; bring to a boil. Strain the milk mixture over the potatoes. Sprinkle with the thyme. Discard the garlic.

Sprinkle the top with the cheese and bake over a baking sheet to catch any drips. Bake for about 1 hour or until potatoes are tender (test with a sharp knife) and cheese is golden.

Visit Lynda Rego on Facebook at www.facebook.com/lynda.rego where she shares tips on cooking, books, gardening, genealogy and other topics. Click on Like and share ideas for upcoming stories.