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Ingredients
  • 5 garlic cloves, divided
  • 1 Tbsp. unsalted butter, room temperature
  • 2 medium shallots, quartered through root ends
  • 2½ cups heavy cream
  • 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 Tbsp. thyme leaves, plus more for garnish
  • 4 lb. russet potatoes, scrubbed, very thinly sliced on a mandoline
  • 3 oz. Gruyère, finely grated
  • 1 oz. Parmesan, finely grated
Steps
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