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Gratin Potatoes
Remo Berdux, Executive Chef, Ritz Carlton Seoul

5 oz Potatoes, peeled and sliced
1 cup Heavy Cream
1 cup Full Cream Milk
1/2 oz Garlic, chopped
3 oz Shredded Mozzarella

Heat the milk and the cream in a saucepan. Add the garlic and the potatoes. Gently bring to a boil. Turn heat down and add the mozzarella cheese. Season to taste. When potatoes are cooked pour the whole mixture into a 1-inch deep pan. Let it cool down. With a sharp knife or cutter, cut squares or rounds. Sprinkle with Mozzarella and brown them nicely in the Oven.

Yield: 2 Servings

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