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Ingredients
  • 8 (10-oz.) russet potatoes (about 5 ½-in. long)
  • 1 ½ teaspoons kosher salt
  • 3 tablespoons olive oil
  • 3 tablespoons salted butter
  • 1 cup vertically sliced white onion
  • 1 tablespoon sliced garlic (about 3 garlic cloves)
  • 1 large thyme sprig
  • 1 teaspoon all-purpose flour
  • 2 ½ cups heavy cream
  • 6 ounces Gruyère cheese, grated (about 1 ½ cups)
  • 2 tablespoons chopped fresh chives
  • ½ teaspoon black pepper
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