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Ingredients
  • 3 pounds Yukon gold potatoes (about 6 large)
  • ¾ teaspoon freshly ground white pepper
  • 2 tablespoons unsalted butter
  • 1 large garlic clove, minced
  • 2 cups shredded Gruyère cheese, about 6 ounces
  • 3 cups heavy cream
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  • Special Equipment
  • an adjustable blade slicer (optional); a 2 ½- to 3-quart shallow baking dish
Steps
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