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Potatoes Macaire

kept bytihleigh
recipe bySerious Eats

Adapted from "Julia and Jacques Cooking at Home"


3 pounds russet (Idaho) potatoes (about 5 large potatoes)
3 tbs canola oil
2 tbs unsalted butter
1/4 tsp freshly grated nutmeg
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup crème fraîche or sour cream (optional)
2/3 cup grated Gruyère or 1/3 cup grated Parmesan (optional)



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