From: Chef John Andres, BOS Restaurant, Des Moines, IA. Yield: 16 servings. 1 Tbsp. butter 6 cloves minced garlic 2 minced shallots 1½ Tbsp. kosher salt ½ tsp. ground white pepper 1 tsp. cinnamon ½ tsp. nutmeg ¼ tsp. cayenne pepper 2 cups soymilk, plain 4 sprigs fresh thyme 2 bay leaves 3 egg yolks 3 lb. butternut squash, peeled and sliced 1/16" thick 6 Idaho potatoes, peeled and sliced 1/16" thick 2 Tbsp. ...

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