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Ingredients
- 1-1/2 pounds Yukon Gold Potatoes, cut* into 1/4-inch-thick slices
- 1/2 cup grated Gruyere cheese
- 1/2 cup Parmesan cheese
- 1/4 cup chicken stock
- 1/2 cup heavy cream
- 1 tsp. kosher salt
- 1/2 tsp black pepper
Preparation
Step 1
Preheat the oven to 350 degrees F.
Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter. Also can spray with vegetable oil instead of buttering.
Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you’ve used them all, ending with a layer of potatoes.
In a small bowl, whisk the cream and chicken stock with the salt and pepper; pour this over the potatoes.
Dot the remaining butter over the top and sprinkle with the paprika.
Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.