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Gruyère Potato Casserole
Ingredients
  • 4 tablespoons unsalted butter, plus softened butter for the baking dish
  • 6 medium russet potatoes (about 2½ pounds), scrubbed, peeled, cut into large chunks
  • 3 to 4 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1½ cup milk
  • 2 cups Gruyère cheese, grated and separated
  • 1½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • Paprika and black pepper, for garnish
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