Potatoes au Gratin Dauphinois with Heavy Cream & Cheese
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Cooking tools:
- Pepper mill
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Saucepan
- Stove
- Grater
- Measuring cup
- Measuring spoon
- Kitchen towel
- Aluminum foil
Ingredients
- 2 pounds red potatoes, peeled
- 4 tablespoons unsalted butter, melted
- 1 cup grated Emmental or Gruyere cheese
- 1 1/4 cups 35% whipping cream, room temperature
- 1/2 cup milk, if needed, boiled and kept warm
- Freshly ground black pepper
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