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Yukon Gold and Sweet Potato Gratin
- 6 tablespoons (3/4 stick) butter, room temperature, divided
- 2 1/4 pounds Yukon Gold potatoes, rinsed
- 1 1/2 pounds red-skinned sweet potatoes (yams), peeled
- 2 cups whole milk
- 1 garlic clove, pressed
- 1 tablespoon kosher salt
- 2 teaspoons fresh thyme leaves
- 1 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 1 cup whipping cream
Directions:View on Bon Appetit
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