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Ingredients
US|METRIC
2 SERVINGS
- 4 large russet potatoes (peeled, washed and thinly sliced)
- 1 large white onion (cut into strips, Lyonnaise cut tips & tricks)
- 2 cloves garlic (pressed)
- 2 cups half and half (cold)
- 1 1/4 cups white cheddar cheese (grated)
- 1 1/4 cups sharp cheddar cheese (grated)
- 2 tsp. cornstarch
- 1/2 cup cold water
- 1/4 tsp. cayenne pepper (or to taste)
- freshly ground black pepper (to taste, I always use mixed peppercorns)
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