Recipe from Tasting Table Test Kitchen
To learn more, read "What to Eat Now: Potatoes" in our National edition.
Yield: 4 servings
Cook Time: 25 minutes
Total Time: 35 minutes
4 medium Yukon Gold potatoes (about 2 pounds), peeled and quartered
2 garlic cloves, minced
6 tablespoons (¾ stick) unsalted butter, at room temperature
1 cup heavy cream, warmed
1½ pounds Tomme d'Auvergne, rind removed and cut into ½-inch cubes (¾ pound Gruyère and ¾ pound fresh mozzarella can be substituted for Tomme d'Auvergne)
Freshly ground black pepper
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