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["1 double recipe pie crust (Yours, Martha's or ready made refrigerated)", "5oz. shredded Gruyere cheese", "1oz. finely shredded parmesan cheese", "1/2 tablespoon EACH chopped fresh thyme and rosemary", "2/3 cup heavy cream", "1 teaspoon minced garlic", "3/4 teaspoon salt", "1/4 cup finely minced shallot", "1/4 teaspoon ground white pepper", "1 pound thinly sliced gold potatoes (tatties)", "1/2 pound thinly sliced neeps (rutabagas, Swedes)", "Preheat oven to 425 degrees.", "", "Roll 1/2 chilled crust into a very thin 13"" inch circle. Sprinkle with 1/3 cup of the gruyere and the parmesan cheese and half the fresh herbs. Roll the remaining crust in same way and cover cheesy first crust. Press to seal and line a 10-11 inch tart pan.", "", "Mix cream, garlic, salt, shallot and pepper in a microwave safe bowl, and microwave until scalding. Alternately layer potatoes, remaining gruyere and neeps over crust ending with some cheese. Pour in cream mixture, cover with foil, bake covered for 1 hour, then uncover for 20 until neeps are tender.", "", "Serve warm. Holds shape best when baked, chilled and reheated. Garnish with last of fresh herbs"]
