Scalloped potatoes are a tradition on all types of tables, and the addition of basil here brings them into the summer months with bright green flavors that are especially perfect for eating outdoors!
Bring a pot of water to a boil. Prepare a large bowl of ice water.
Blanch basil leaves for ten seconds. Place in bowl of ice water to prevent basil from cooking further or browning. Remove and pat dry with a paper towel, making sure the basil is completely dry.
Blend basil leaves and EVOO in a high-powered blender until smooth. Set aside.
Preheat the oven to 400˚F.
Peel the potatoes and slice 1/8 inch thick using a mandolin, sharp knife, or slicer blade of a food processor.
Mix basil oil, salt, and pepper together in a bag or bowl.
Add potatoes to the bowl and coat evenly with oil.
Brush two tbsp of basil oil in a 9-inch baking dish.
Place the potatoes vertically in the prepared dish.
Wedge garlic slices in between potato slices.
Cover the dish and bake at 400˚F for 45 minutes. Uncover and bake 30 minutes more or even longer if desired, so top gets golden brown. Keep in the oven at 200˚F for until ready to serve.