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White Cheddar and Red-Skinned
Potato Gratin



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In the Pantry, 1868
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White Cheddar and Red-Skinned
Potato Gratin

White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant

by Judy Wicks and Kevin von Klause, 1998, Running Press

(Serves 6 to 8)

1 3/4 pounds red-skinned potatoes, scrubbed
1 cup heavy cream
1 cup whole milk
2 cups shredded sharp white Cheddar cheese
1 tablespoon dried thyme
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
[We add 1 teaspoon minced garlic.]

1. Preheat the oven to 325 degrees F. Butter an 11 x 7-inch casserole,
gratin, or baking dish.
2. Slice the potatoes as thinly as possible. Drop the slices into cold
 to keep them from discoloring.
3. Combine the cream, milk, cheese, thyme, salt, and pepper in a large
mixing bowl. Drain the potatoes thoroughly. Add the potatoes to
the cream mixture. Spoon mixture into the prepared dish. Cover
and bake for 1 hour. Remove cover and continue baking until
cooked through, golden brown, and bubbling, about 1/2 hour.

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Oyster Mushroom Gratin

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