Buttermilk Scalloped Potatoes

 I wanted rich Scalloped potatoes without cheese, not a gratin, and wanted the potatoes to "gel" instead of slip-sliding past each other. This uses the brine from the buttermilk marinated chicken. 

  2 Pounds Yukon Gold Potatoes
3-4 Cups   Buttermilk marinade from chicken
2/3 C      Heavy Cream
           Salt
           Pepper
           Nutmeg
  2 clove  Garlic, minced

Heat the Buttermilk in a pot until simmering, taste for Salt and adjust; add Pepper, Nutmeg, Garlic;

the buttermilk will start separating, but once the potatoes start cooking in it, the starch will bring it together again.

Peel and rinse the Potatoes.

Slice 1mm thick on a mandolin and add to the hot Buttermilk.

Cover and cook at a gentle simmer about 5 minutes until slightly tender but not in danger of falling apart.

With a slotted spoon, layer them casually into a 4-5 casserole.

Pour over with remaining Buttermilk, then Cream.

Bake 80-90 minutes at 325F; you can probably go higher so it can bake at the same time as the Chicken.

Let sit 10 minutes to "gel".

If you do this in advance of the Chicken, you can reheat after gelling and cooling.