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Potato Gratin with Gruyère
- 3/4 cup plus 2 tablespoons heavy whipping cream
- 1 large garlic clove, peeled
- 1 1/4 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds
- 1 1/2 teaspoons chopped fresh thyme
- 1/4 cup whole milk
- 1/2 cup coarsely grated Gruyère cheese
Directions:View on Bon Appetit
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