INGREDIENTS
8 servings
bell pepper
2 tbsp
fresh flat-leaf parsley
1 tbsp
fresh thyme
2 cloves
garlic
2 oz
gruyere cheese
1 cup
heavy whipping cream
2 1/2 tsp
kosher salt
2 tbsp
lemon juice
1 cup
low sodium chicken broth
1 tbsp
olive oil
2 1/2 lb
russet potatoes
1 tbsp
unsalted butter
1 lb
white mushrooms