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Hasselback Potato Gratin

J. Kenji López-Alt
  • 105 minutes
  • Serves 4 to 6

INGREDIENTS

2

medium cloves Garlic

3

lbs Russet potatoes

1 tbsp

Thyme, fresh leaves

1

Kosher salt and freshly ground black pepper

2 tbsp

Butter, unsalted

3 oz

Gruyere or comte cheese

2 cups

Heavy cream

2 oz

Parmigiano-reggiano cheese