This is one of my favorite fall recipes because it is just perfect with a roast or paired with lamb chops. For a more robust dish, use the maximum amount of gruyere. Butter is optional but not the the vermouth which adds nice depth of flavor. It is important that the potatoes be close to uniform in size so that they all cook evenly (and most importantly, don't get too soft). The end result should be tender potatoes steeped in a rich flavorful cream sauce. Finally, ENJOY!

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