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Recipes โ€บ Holidays โ€บ Holiday Side Dish
49 Comments

Dauphinoise Potatoes (Potatoes Au Gratin Recipe)

Kathleen

by Kathleen Pope Mar 11, 2025

Jump to Recipe

Long pin for potatoes au gratin or Dauphinoise potatoes, top image of potatoes ready for oven dotted with butter, bottom image of slice of golden, bubbly and cheese au gratin potatoes.
Long pin for potatoes au gratin or dauphinoise potatoes, with top image of slice of golden, bubbly cheesy gratin potatoes, bottom image of casserole dish filled with cheesy potatoes.
Image of baked golden brown casserole of potatoes gratin gruyere in white ceramic baking dish.
Creamy potatoes au gratin or dauphinoise potatoes on a pretty fancy plate oozing with gruyere cheese in a herb infused creamy sauce.
Potatoes Dauphinoise on a plate, to pin.
Potatoes au gratin slice close-up with layers of golden and cheesy potatoes.
Short pin for potatoes au gratin with image of casserole dish filled with golden, bubbly au gratin potatoes.

After decades of making au gratin potatoes, I’ve perfected the balance of creamy, cheesy goodness in this classic French dish. My secret? Herb-infused cream, Gruyère cheese, and tender layers of potatoes, baked to golden, bubbly perfection. With simple ingredients and easy, step-by-step instructions, you’ll create a flawless dish that’s sure to impress at any holiday or special occasion. Whether you’re cooking for family or a crowd, this naturally gluten-free recipe never fails to wow—even the toughest critics!

Slice of potatoes dauphinoise on plate garnished with fresh rosemary.
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The secret to my best-ever au gratin potatoes? It’s all about infusing the cream with herbs, garlic, and spices before layering it with the potatoes. This extra step ensures the rich flavors permeate every bite, turning a simple dish into something truly special. I also use a mandoline to slice the potatoes evenly, which helps them absorb the herb-infused cream perfectly and cook through evenly.

In addition to the herb-infused cream, I like to use a mix of Gruyère and sharp cheddar. While Gruyère gives that classic nutty flavor and smooth melt, the sharp cheddar adds an extra depth that really sets this recipe apart. The result? A cheesy, golden topping that bubbles up beautifully without becoming too oily.

Another key to success is not rushing the baking process. I recommend baking the potatoes low and slow, giving them time to soften and absorb all those infused flavors. And here’s a tip that’s often overlooked: let the dish rest for 10-15 minutes after baking. This allows the sauce to thicken and the flavors to meld, making every bite creamy, flavorful, and irresistible.

Yes, this dish takes a little longer to make, but trust me—it’s so worth it! Taking the extra time to infuse the cream and bake the potatoes slowly might seem like a lot, but the end result is rich, flavorful, and absolutely unforgettable. Once you taste that creamy, cheesy goodness with hints of garlic and herbs in every bite, you’ll see why this recipe is a must for special occasions. After all, some of the best things in life take a little extra time!

I made this recipe for our Easter family gathering! It was amazing. So flavorful and creamy…it didn’t last long!! This is our new go to potato dish for the holidays! You must make this!!!!

Susan
Casserole dish filled with golden and bubbly, cheesy potatoes au gratin.

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!

  • Why You Will Love Dauphinoise Potatoes
  • What's the difference between au gratin and scalloped
  • Best au Gratin Potatoes Ingredients
  • How to make Potatoes Au Gratin
  • Fresh Tip
  • Au Gratin Potato Recipe Variations & Substitutions
  • Storage Tips
  • Potatoes au Gratin Recipe FAQs
  • What to Serve with Au Gratin Potatoes
  • More Great Holiday Recipes
  • Best sides to serve with Au gratin potatoes
  • More of our favorite potato side dishes
  • More Popular Recipes from The Fresh Cooky
  • Best Au Gratin Potatoes (Dauphinoise Potatoes)

Why You Will Love Dauphinoise Potatoes

  • Fresh herbs and garlic gently infused in cream and milk mixture
  • Earthy and nuttiness of Gruyère cheese, the perfect compliment to the rich ingredients
  • A traditional and classic French dish that will become your the favorite holiday side dish.

What’s the difference between au gratin and scalloped

The primary difference between scalloped potatoes vs au gratin is that scalloped potatoes do not have cheese. Gratin, meaning cheese is a clear distinction in these amazing potatoes. And in this case, it means the King of cheese, gruyere cheese — delicious, nutty, melts beautifully.

Scalloped potatoes typically have flour in them in order to thicken them up, but not these potatoes, the thick cooked cream mixture along with the gruyere cheese does the job! Which also means they are gluten-free au gratin potatoes!

And if you enjoy this recipe, you need to try my broccoli au gratin recipe and this broccoli and cauliflower gratin too!

Slice of potatoes dauphinoise on plate with gold fork.

Best au Gratin Potatoes Ingredients

  • Heavy Cream | Use the real heavy cream, it’s the holidays, and they deserve all the richness heavy cream brings.
  • Whole Milk | The same goes for the milk, but if all you have is a lower fat percentage, then by all means use it! It just won’t be quite as creamy, thick and rich.
  • Herbs | We will infuse the milk and cream with fresh herbs, garlic cloves, rosemary and thyme are the best. Fresh is best, but I have used 1 teaspoon of each herb in dried form in a pinch.
  • Russet Potatoes | I think russets work and hold up the best, but I have also used Yukon gold, peel these potatoes unless you want a really rustic look.
  • Gruyere Cheese | Use a quality gruyere cheese and grate it yourself, to avoid having the extra caking agents often in pre-grated cheeses.
  • Butter | Just a touch, to finish off the dish.
  • Kosher Salt and White Pepper | You may also use black pepper if desired, it will just show more in the dish!

Get the full recipe in the recipe card below.

Labeled ingredients for potatoes dauphinoise.
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Best Cheese for Au Gratin Potatoes

For the best au gratin potatoes, I recommend a mix of Gruyère and sharp cheddar. Gruyère melts beautifully, offering a creamy texture and a slightly nutty flavor, while sharp cheddar adds a bold, tangy bite. This combination gives the dish a rich, cheesy topping that complements the creamy potatoes perfectly!

Best Potatoes for au Gratin Potatoes

I prefer using Russet potatoes for au gratin because their higher starch content helps create distinct layers, while still delivering a tender texture. Yukon Golds are another good option, offering a softer and creamier texture, but if you want those beautifully defined layers, Russets are your best bet!

Staub set of three bakers.

Equipment needed

  • Pan | A 9×13 ” pan, I love the Staub casseroles as they clean up beautifully!
  • Mandolin Slicer | These really make it so simple to slice paper thin potato slices, you can with a bigger one or this simple hand held.
  • Strainer | After you have infused the cream mixture with herbs and garlic, you’ll need to strain it all out.
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How to make Potatoes Au Gratin

Step 1 | Prep pan and make infused cream

Grease a 9×13 inch casserole dish (glass or ceramic preferred) with 1 tablespoon butter, set aside. I smoosh the butter in the dish using a paper towel to get it all over.

In a small saucepan, bring milk, cream, garlic, rosemary, thyme, sea salt and pepper to a low simmer. Cook on low for 30 minutes.

Adding fresh rosemary and thyme to pot with heavy cream and milk.
Place cream, milk, and fresh herbs to a saucepan.
Pouring in fresh, smashed garlic cloves to herb mixture.
Add smashed garlic cloves to heavy cream.
Add kosher salt and to cream mixture.
Add kosher salt to the cream mixture.
Simmering herbed cream mixture.
Simmer cream mixture until thickened.

Step 2 | Strain and prep potatoes

While cream mixture simmers, peel potatoes (my favorite peeler!) slice the potatoes โ…› inch thick — if you’ve never used a mandolin slicer give it a try, your slices will be even and uniform and done lickity-split!

Place sliced potatoes in a bowl of cold water until ready to assemble, then drain and pat dry, if a short period of time you can forgo this step, if longer, they will brown quickly.

Strain out herbs and garlic into a bowl, discarding the herbs and garlic. Reserve infused cream mixture. 

Pouring herbed cream through sieve.
Strain the herbs and garlic from the cream mixture.
Slicing a russet potato using a mandoline.
Slice potatoes thin and even.
Layer of sliced potatoes on bottom of prepared casserole.
Rub butter all over casserole and add single layer of potatoes.

Step 3 | Assemble potatoes au gratin Ina Garten style

Arrange potatoes in rows, overlapping slightly, seasoning each layer with sea salt and white pepper. 

Sprinkle a handful of Gruyere cheese over potatoes and pour ยฝ cup cream mixture over the potatoes.

Repeat steps twice, finish by pouring remaining cream mixture over the top.

Dot with 1 tablespoon butter; cover with foil and bake.

Spooning herbed cream mixture over sliced potatoes.
Spoon or ladle cream mixture over layers of potatoes.
Add layer of shredded gruyere cheese on top of potatoes.
Add shredded gruyere cheese on top of the potatoes.
Repeating the potatoes layering over the cheese.
Repeat layering until you have used all of the ingredients.
Add final herbed cream mixture to the top and dot with butter.
Add final cream, cheese and dot with a little butter.

Step 4 | How to Bake Au Gratin Potatoes

Bake in preheated 375°F (190° C) oven for 45 minutes; then remove foil and continue baking, uncovered for an additional 45 minutes, until golden brown and bubbly and potatoes are fork tender (insert fork into potatoes, they should yield to gentle pressure.)

Can I make Potatoes Dauphinoise ahead of time?

Please make and bake these au gratin potatoes ahead and save yourself some precious time on your holiday.

  • Bake gluten free au gratin potatoes a total of 60 minutes undercooking potatoes slightly, they should be a light brown instead of a deep golden brown.
  • Once cooled, cover with a sheet of wax paper pressed into the potatoes (protect against freezer burn), then cover with foil, sealing baking dish well.
  • If serving within 24-48 hours, refrigerate until ready to reheat. Or freeze-wrapped in plastic wrap, then again in foil up to 2 weeks.
  • For best texture and flavor, thaw in refrigerator overnight or bake from frozen (might require a bit more time).

Fresh Tip

  • While you may prep the dish and refrigerate baking the next day, your potatoes will turn a purple-brown. The color is a bit off-putting, but it won’t hurt you. So I recommend baking them ahead, cooling and warming on serving day.
Baked potatoes dauphinoise with slice removed.

Au Gratin Potato Recipe Variations & Substitutions

  1. Cheese Variations:
    • Experiment with different cheeses. Instead of the traditional Gruyère or Emmental, try cheddar, Parmesan, or Gouda for a unique flavor.
    • You can also combine multiple cheeses for a more complex taste.
  2. Vegetarian or Vegan Version:
    • Substitute dairy cream with a non-dairy alternative like coconut cream or almond milk for a vegan version.
    • Use vegan cheese or nutritional yeast for a cheesy flavor in the absence of traditional dairy cheese.
  3. Sage | If you enjoy the flavor of sage, add a leaf or two to your cream herb infusion.

Storage Tips

Store cooled leftovers in an airtight container in the fridge for up to 5 days.

Can You Freeze Au Gratin Potatoes?

Yes, you can freeze au gratin potatoes! To freeze, allow the dish to cool completely, then wrap it tightly in plastic wrap and a layer of aluminum foil. You can freeze them up to 2 weeks ahead of time. When you’re ready to serve, you can either thaw the potatoes in the fridge overnight or bake them directly from frozen. If baking from frozen, remove the plastic wrap, then recover the dish with foil and bake at 350°F (175° C) for about 60-75 minutes, removing the foil for the last 20 minutes to let the top get golden and bubbly. Keep in mind, the texture may soften slightly after freezing, but the flavors will still be delicious!

How to reheat Potatoes Dauphinoise

  • Place potatoes Dauphinoise in preheated 375° F (190° C) oven, covered with aluminum foil for about 30-40 minutes, removing foil last 10 minutes to brown. Should be bubbly around edges and warmed in center with a deep golden brown hue.
  • To determine if warmed through, stick butter knife in middle of gratin holding for about 30 seconds. Remove knife, if warm or hot to touch, they are warmed through, if cool to touch, return to oven in 15 minute increments, covering with foil if browning too quickly. 
  • Or place on microwave safe dish and warm in 30-45 second bursts until warmed through.
Up close of slice of layered potatoes au gratin garnished with fresh rosemary.

Potatoes au Gratin Recipe FAQs

Can I substitute dry herbs for fresh herbs in potatoes daupinoise?

Sometimes we cannot get our hands on fresh herbs! I have been asked is it okay to substitute dried herbs for fresh herbs and the answer is YES!
HERB SUBSTITUTION RULE | Use ⅓ the amount of fresh in the recipe.
For instance: Instead of a tablespoon (3 teaspoons) of fresh rosemary, you would add 1 teaspoon of dried rosemary and thyme, etc.

What does Dauphinoise mean?

A potato dish cooked in a cream, milk and cheese mixture.

Why is it called au gratin?

While many people believe that the word gratin means cheese, the word gratin is actually derived from the French word grater or gratter, meaning to grate. One would assume that gratin then refers to grated cheese, however, often times it also meant breadcrumbs and or cheese that is browned and crisped. (Source)

Are Potatoes Dauphinoise Gluten-Free?

Yes, without any changes! Unless you are using pre-shredded cheese (watch those ingredients), this is a completely vegetarian and gluten free potato holiday side dish.

Layers of golden potatoes dauphinoise on a plate.

What to Serve with Au Gratin Potatoes

When I think of potatoes au gratin I think of ham, but honestly this holiday side dish is great with turkey, pork and fish too! Below are a few of our favorites!

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Have you ever made pork tenderloin in the air fryer? It only takes 25 minutes and uses fresh ingredients! A pork tenderloin with a sweet and savory cranberry orange chutney; perfect for a holiday meal or a Sunday dinner.

Comfort food at it’s best!

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Plus, be sure to check out all of our air fryer turkey recipes!

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More Great Holiday Recipes

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  • Simple Tender Herb Butter Turkey
  • Amazing Giblet Gravy
  • Best Stuffing or Dressing
  • Garlic Mashed Potatoes or Instant Pot Rustic Mashed Potatoes
  • Praline Sweet Potatoes or Yams
  • Harvest Fall Roasted Butternut Squash Salad
  • Cranberry Relish
  • Apple Pie with Streusel topping or this always popular Key Lime Pie
  • Pear Bundt Cake

Best sides to serve with Au gratin potatoes

One cannot live on potatoes alone! So try my favorite holiday side dishes. below are a few of our favorites.

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This homemade Corn Pudding Recipe without Jiffy Mix is so simple, ready in a jiffy, without Jiffy! Using everyday, all-natural ingredients will become your favorite side dish, too! 

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Easy Cheesy Broccoli Au Gratin Recipe

This creamy and cheesy Broccoli Au Gratin Recipe is made with fresh and tender broccoli florets, sharp white cheddar, nutty gruyere cheese, and seasoned with minced garlic and fragrant herbs. The perfect holiday side dish.

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As we enter the holiday season, easy side dishes are a must and slam-dunk recipes like this vegetable au gratin are always a winner. You will also love my broccoli gratin, potatoes au gratin and this not your Grandma’s Green Bean Casserole. 

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More of our favorite potato side dishes

Enjoy all of these fantastic potato sides!

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  • Scalloped Potatoes with Ham (Instant Pot)
  • Cheesy Hashbrown Casserole with Corn Flake Topping

Potatoes au gratin slice close-up with layers of golden and cheesy potatoes.

I hope you loved these potatoes au gratin Ina Garten recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!

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Like this recipe?

Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!

Recipe Card
Slice of potatoes dauphinoise on plate garnished with fresh rosemary.

Best Au Gratin Potatoes (Dauphinoise Potatoes)

4.84 from 18 readers
Author: Kathleen Pope
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Total Time: 1 hour hour 50 minutes minutes
Servings: 10 -12 servings
Print Pin SaveSaved!
Potatoes Dauphinoise or potatoes au gratin is a classic French side dish. Potatoes layered with herb-infused cream and Gruyère cheese, baked to golden, bubbly perfection! Naturally gluten-free!

Video

Equipment

  • STAUB Ceramics Rectangular Baking Dish, 13×9-inch, White
  • OXO Good Grips Serrated Peeler

Ingredients 
US Customary – Metric

  • 2 cups heavy cream I used organic heavy cream
  • 1 cup milk I use whole milk
  • 7 cloves garlic crushed (or 1 teaspoon garlic powder)
  • 2 sprigs fresh rosemary fresh is best, or 1 teaspoon dried rosemary
  • 4 sprigs fresh thyme fresh is best, or 1 teaspoon dried thyme
  • ยฝ – 1 teaspoon kosher salt
  • ยฝ – 1 teaspoon white pepper
  • 6 russet potatoes about 3 lbs peeled and sliced thinly
  • 2 tablespoons butter divided
  • 6 ounces Gruyere cheese grated, or use similar cheese such as Emmenthaler or other strong cheeses.
  • 2 ounces sharp white cheddar cheese optional, but adds another dimension
Get Recipe Ingredients

Instructions

Prepping Potato Gratin

  • Grease a 9x13x2 inch casserole dish (glass or ceramic preferred) with 1 tablespoon butter, set aside. I smoosh the butter in the dish using a paper towel to schmear evenly.
    2 tablespoons butter
  • Bring milk, cream, garlic, rosemary, thyme, salt and pepper to a low simmer. Cooking on low for 30 minutes.
    Strain out herbs and garlic into a bowl, discarding the herbs and garlic. Reserve infused cream mixture. 
    2 cups heavy cream, 1 cup milk, 7 cloves garlic, 2 sprigs fresh rosemary, 4 sprigs fresh thyme, ยฝ – 1 teaspoon kosher salt, ยฝ – 1 teaspoon white pepper
  • While your cream mixture simmers, slice the potatoes โ…› inch thick — if you've never used a mandolin slicer give it a try, your slices will be even and uniform and be done lickity-split! Place sliced potatoes in a bowl of cold water until ready to assemble, then drain and pat dry.
    6 russet potatoes

Assembling & Baking Potato Gratin

  • Arrange potatoes in rows, overlapping slightly; seasoning each layer with sea salt and pepper. Toss together the gruyere and sharp cheddar cheese. Sprinkle a handful of cheese over potatoes and pour ยฝ cup cream mixture over the potatoes. Repeat steps twice, finish by pouring on an remaining cream mixture. Dot with 1 tablespoon butter; cover with foil and bake.
    6 ounces Gruyere cheese, 2 ounces sharp white cheddar cheese
  • Bake in preheated 375°F /(190° C) oven for 45 minutes; then remove foil and continue baking, uncovered for an additional 45 minutes, until golden brown and bubbly and potatoes are fork tender (insert fork into potatoes; they should yield to gentle pressure).
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

Tips for Making Ahead
  1. Bake gratin for a total of about 60 minutes undercooking potatoes slightly, remove from oven and cool quickly by placing in refrigerator (be careful and place a hot pad or trivet on your fridge shelf. Remove them when they have a light brown color instead of a deep golden brown hue.
  2. Once cooled, cover with a sheet of wax paper pressed into the potatoes (protect against freezer burn), then cover with foil and seal baking dish well.
  3. If serving within 24-48 hours, refrigerate until ready to reheat. Or freeze up to 2 weeks for best texture and flavor, thaw in refrigerator overnight or bake from frozen (might require a bit more time).
  4. Place in preheated 375°F oven (remove wax paper), covered for about 30-40 minutes, removing foil last 10 minutes to brown. It should be bubbly around the edges and warmed in the center with a deep golden brown hue.
  5. To determine if warmed through, stick a butter knife in the middle of the gratin, holding for about 30 seconds. Remove knife, if warm or hot to touch, they are warmed through, if cool to touch, return to oven in 15 minute increments, covering with foil if browning too quickly. 
  6. While you can prepare the dish and not bake, the potatoes will oxidize and turn a purple-brown color, while this will not harm you, the color isn’t pretty, so instead bake and rewarm the day of serving. 

Nutrition

Serving: 1serving | Calories: 372kcal | Carbohydrates: 27g | Protein: 10g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 285mg | Potassium: 640mg | Fiber: 2g | Sugar: 3g | Vitamin A: 992IU | Vitamin C: 9mg | Calcium: 256mg | Iron: 1mg
Slice of potatoes dauphinoise on plate garnished with fresh rosemary.
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Recipe Innovator | Food Photographer | Food Writer

Hi, Iโ€™m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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  1. Cheri J

    Mon, Apr 21, 2025 at 6:55 am

    5 stars
    Made for Easter 2025. Rave reviews / I was told they were the best scalloped potatoes they ever had. I made 5 pounds, added 3/4 c extra milk and extra cheese. They really were delicious!

    Reply
    • KathleenKathleen Pope

      Mon, Apr 21, 2025 at 8:25 am

      Oooo, sounds amazing Cheri! Thank you for your sweet comment! Happy Easter Monday!

      Reply
  2. Alli

    Wed, Dec 25, 2024 at 12:58 pm

    5 stars
    Love these! They are delicious

    Reply
    • KathleenKathleen Pope

      Wed, Dec 25, 2024 at 1:05 pm

      Makes me so happy, Alli!

      Reply
  3. Bess Gordon

    Tue, Dec 24, 2024 at 3:13 pm

    5 stars
    I hardly ever write a review but this was sooooo delish! I had some leeks so I sautรฉed those for a layer and they were crazy good. I baked covered for 45 minutes, took out, went to an event, came home and finished cooking it is such a keeper!

    Reply
    • KathleenKathleen Pope

      Tue, Dec 24, 2024 at 3:20 pm

      Thanks for making my day Bess!! So glad you loved it!

      Reply
  4. Julie D

    Sun, Jul 14, 2024 at 1:54 pm

    5 stars
    Awesome recipe. I baked this in a huge cast iron skillet and talk about delish! I didnโ€™t have the Gruyรจre cheese the first time I made it. But, Iโ€™m about to make it again with the Gruyรจre. My entire family loved it and devoured it quickly!

    Reply
    • KathleenKathleen Pope

      Sun, Jul 14, 2024 at 2:49 pm

      Thanks so much Julie! So glad you all loved it!

      Reply
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Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

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