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Serves 6
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Preheat Oven to 380° F
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Pre Time- 15 min
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Bake Time- 30-45 min
Ingredients:
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6 medium size potatoes
The best texture is those you would use for french fries -
20 oz. of heavy cream
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4 tablespoons butter
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2-3 cups of shredded Gruyere cheese
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2 cloves of garlic minced
- Peel all of your potatoes, placing them in a bowl of room temperature water to prevent discoloration.
- With a mandolin, slice the potatoes into 2-3 mm slices. Try to be consistent with the thickness to ensure everything cooks evenly.
- In a 10-12 inch oval baking dish, pour 6 oz. of heavy cream, followed by a pinch of salt and pepper.
- Starting from the outside of the baking dish, begin layering your potato slices one slightly overlapping the other. Work your way around the dish in a circular fashion until you reach the middle.
- Take two tablespoons of butter and break it up around the dish, spacing the pieces approx. 4 inches apart.
- Sprinkle 1⁄2 clove of minced garlic over the potatoes and cover with a generous layer of shredded Gruyere cheese.
- Cover the cheese with another layer of cream – approx 6 oz followed by another sprinkle of salt and pepper.
- Repeat steps 4-7 until you use all of your potatoes and always end with the cream layer on top.
- Bake for 30-45 min until the cheese has browned on top.
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