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Potato Gratin With Chevre

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Potato Gratin With Chevre

Ingredients

  • 2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 4 ounces chèvre (fresh goat cheese), crumbled
  • 1 tablespoon unsalted butter, cut into 6 pieces, plus more for coating the dish
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