YIELD: 8 servings 1 lb. Yukon Gold or Russet potatoes, peeled 1 lb. sweet potatoes, peeled 1 lb. fresh beets, peeled 3 cups heavy cream 1 tsp. kosher salt 1 tsp. fresh ground black pepper pinch of freshly grated nutmeg 2 cloves garlic, peeled and smashed 1.  Heat the oven to 400°F. Using a mandoline, cut the potatoes and beets into 1/8” slices. 2.  Layer potatoes and beets in a casserole or baking pan: first potatoes, then beets, then sweet potatoes. Be ...

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