Ingredients
8 medium large russet potatoes, cut into 1/2" dice
1 lb. Swiss cheese, grated
1 lb. mozzarella shredded
1 1/2 tsp minced garlic
1 1/2 tsp shallots minced
salt and white pepper to taste
l pint heavy cream, or more
Preparation
Oven at 250. Spread potatoes in shallow oven proof pan. Add cream to almost cover potatoes. just the tips extend to above the cream. gently stir in the garlic, shallots, salt and pepper. Spread the cheeses on top. Bake at 250 for at least 2 1/2 hours. May take as long as 3. May be made earlier in the day and reheated.
