From: Executive chef Paula DaSilva, 1500° at Eden Roc, Miami, FL. Yield: 6 servings. 3 Yukon potatoes 1 cup cream 1 Tbsp. horseradish 1 Tbsp. minced garlic ½ cup Gruyere cheese, grated to taste, salt 6 medium sweet yellow onions, whole 2 cups milk 2 bay leaves as needed, water as needed, olive oil to taste, salt and pepper Peel and thinly slice potatoes. Bake in a small covered dish with the cream, horseradish and garlic at 325°F for about 25 ...

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