Apologies for neglecting the most important part of my last newsletter, the potatoes. I zoned. Anyway, here we go:
INGREDIENTS
3-4 Yukon Gold, White Rose or other firm-fleshed potatoes, washed, peeled and sliced 1/4” thick
6 oz (roughly 1 block) gruyere cheese, grated
1 cup whole milk, possibly slightly more depending on the size of your potatoes (sorry, I’…