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May 19, 2011

Good thing I'm not Swiss...I took some liberties with the recipe. I used half red potatoes, half sweet potatoes (yams, really). I boiled the potatoes only four hours before I needed to cook them, so they didn't get their overnight 'rest' like they were supposed to (why do they need that rest, again?) I cooked them as directed, but didn't add the milk, and flipped it over and crusted the other side as well. It was super yummy, and before it was even gone my husband asked when I was making it again.

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