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Ingredients
  • 2 cups heavy cream
  • Kosher salt and freshly ground pepper
  • 1 pinch saffron, crushed (⅛ teaspoon)
  • ⅛ teaspoon freshly grated nutmeg
  • 1 tablespoon unsalted butter, plus more, softened, for dish
  • 1 medium onion, halved and thinly sliced (2 ¼ cups)
  • 2 pounds Yukon Gold or German Butterball potatoes (4 to 6 medium)
  • 3 ounces Gruyère, grated (1 cup)
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