INGREDIENTS
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1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
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2 cloves garlic, peeled
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5 cups cold water
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Big pinch of salt
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1/2 cup butter, cubed
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1 cup heavy cream
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2 1/2 cups of shredded cheese, such as Swiss, Comté, Fontina or Gruyère