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, but it’s also one of the more intimidating potato recipes to make. It’s a little more complicated than making a, but the creamy, cheesy result is so worth it. Knowing that the holiday season is already hectic enough, we didn’t want to add to the chaos with an overly complicated recipe. So we simplified it by developing a make-ahead technique that you can prep a day or two before the
To prep the casserole, thinly slice Russet potatoes using a sharp chef’s knife or a mandoline to about ⅛-inch thick. Doing so will create potato shingles that melt in your mouth, yet still hold their own underneath the silky sauce. Once sliced, layer them in a casserole dish and season them thoroughly with salt and pepper . Next comes the best part — the cheese. We like a sharp, nutty cheese such as Gruyère or another type of alpine cheese.
Melt 1 tablespoon butter in a small saucepan over medium-low heat and add the shallot and garlic. Cook, stirring occasionally, until the shallot is softened but not browned, 2 to 3 minutes. Remove from the heat and pour in the half-and-half.Place a layer of potatoes in overlapping slices across the bottom of the casserole dish, then season with salt and pepper. Sprinkle 1/4 of the cheese across the potatoes, then repeat 3 more times with the remaining potatoes, salt, pepper and cheese.
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