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White Cheddar Scalloped Potatoes au Gratin

 This is a special recipe I tend to make at least once during the holidays.  The original is in the White Dog Cafe Cookbook, from a restaurant I once went to in Philadelphia.  Here’s their website: It’s been over 20 years, but I still remember how good that restaurant was!   They’re currently closed due to Covid, but once things open up again, I might just go back.  You should, too. Don’t try to cut fat or calories from this one.  It is glorious, and you don’t mess with glorious.  Just don’t eat it every day... A mandoline is a specialty tool used to slice vegetables very thin.  You can usually find them at specialty kitchen stores. INGREDIENTS 1 3/4 lbs thin-skinned potatoes, like red or Yukon gold. 1 cup heavy cream 1 cup whole milk 2 cups shredded sharp white cheddar cheese 1 T dried thyme 1 1/2 t salt 1 t freshly ground black pepper Preheat oven to 325f.  Butter an 11x7 baking dish. Slice the potatoes very thin, preferably using a mandoline. Put the slice

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