- 1 lb red and white baby potatoes
- 2 cups whole milk
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and freshly ground pepper
- Freshly ground nutmeg
- 4 Tbsp butter
Preheat oven to 400°.
In a large ovenproof saucepan with a lid over medium-high heat, add potatoes, milk, thyme, and bay leaves. Season with salt and pepper. Bring just to a boil, reduce heat to low and simmer, partially covered, abut 15 minutes.
Remove from heat, grate nutmeg over the potatoes, season with more salt and pepper and dollop butter on top. Transfer to oven and continue to cook, partially covered, until top has started to brown and milk has soaked into potatoes, about another 20 minutes.