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  • 1 ½ cups finely grated Pecorino Romano cheese (about 6 ounces), divided
  • 3 ½ pounds Yukon Gold potatoes
  • 1 large shallot
  • 2 tablespoons unsalted butter, divided plus more for the baking dish
  • 1 tablespoon freshly ground black pepper, plus more for as needed
  • 2 tablespoons kosher salt
  • 2 cups heavy cream
  • ¼ cup water
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