Ingredients
- 2 pounds Idaho or russet potatoes (about 4 medium potatoes), washed and dried
- 1 tablespoon and 2 teaspoons sea salt, divided
- 1 large egg
- 1 1/2 to 2 cups all-purpose flour, plus additional flour for dusting the work surface
- 2 cups whipping cream
- Salt and freshly ground black pepper, to taste
- 3/4 cup shredded Fontina cheese (about 3 ounces)
Description
Makes 6 To 8 Servings.
Viking
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