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Potatoes With Gruyere & Dijon
How to Slice, Chop and Mince
How to Season Food Properly
2 pounds starchy potatoes, peeled and sliced 1-inch thick
1/2 to 2/3 cup milk or half-n-half
1 1/2 cups shredded Gruyere cheese
1 rounded tablespoon Dijon mustard
Salt and pepper
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