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Nutty Swiss cheese — fondue, French onion soup, croque monsieur
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Shallow oval dish — potato gratin, crème brûlée, baked eggs
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Nutty Swiss cheese — fondue, French onion soup, croque monsieur
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Shallow oval dish — potato gratin, crème brûlée, baked eggs
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Spread potatoes in a buttered 11x7-inch baking dish, layering alternately with grated Gruyere. Combine heavy whipping cream, rosemary, garlic, salt, white pepper, nutmeg, and red pepper in a saucepan and bring to a simmer; pour over potatoes. Sprinkle with additional salt & pepper to taste. Cover with foil; bake at 425°F for 35 minutes. Remove foil & bake uncovered until brown and bubbling, about 25 minutes. Let rest before serving.