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1 1/2 cups heavy cream
3 cloves garlic, minced
1/2 teaspoon dried thyme
Pinch of nutmeg
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
Kosher salt and freshly ground black pepper, to taste
1 cup shredded Gruyere cheese
1/4 cup freshly grated Parmesan
1/2 teaspoon fresh thyme leaves
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1st Keep
 CRBetts
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