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Duchess Potatoes Recipe
- 2 1/2 pounds russet potatoes
- 6 large egg yolks , at room temperature
- 6 tablespoons unsalted butter (3/4 stick), cut into 8 pieces, at room temperature
- 1/4 cup heavy cream , at room temperature
- 1 teaspoon kosher salt , plus more as needed
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly ground nutmeg
- 1/2 cup finely shredded Swiss cheese , grated on the small holes of a box grater (about 1 ounce)
Directions:View on Chow
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