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four pounds of gold potatoes, sliced into rounds, with some minced garlic and fresh thyme
cooking briskly with milk, cream, salt, black pepper, cayenne, paprika, and ground mustard
about done
gruyère cut into thin strips and a cup of grated pecorino
one third of the potato mixture and one third of the cheese, layered into a three quart baking dish that’s been rubbed with garlic and butter
layer two
