2 Portions

Preparation Time: 60 minutes

Ingredients:

• 2 Russet potatoes
• 1/3 cup of shredded sharp white cheddar Cheese or Gruyere
• 1/3 cup of heavy Cream
• 1 Shallot peeled and root end trimmed
• 1/8 tsp of flour
• 1/2 tsp of thyme
• Pinch of nutmeg
• 1/4 tsp of salt
• 1/8 tsp of black pepper

Procedure:

• Set the cooking rack in the center position and preheat the oven to 350°F.
• Rub the bottom and sides of a baking dish with butter.
• In a pourable cup, whisk together ⅓ cup heavy cream (or more if you prefer a saucier dish), ½ teaspoon fresh thyme leaves, ¼ teaspoon salt, ⅛ teaspoon black pepper, ⅛ teaspoon flour, and a pinch of ground nutmeg.
• Cut the potatoes and shallot into thin slices.
• Arrange half of the potato slices slightly overlapping in the buttered dish and top with half of the shallot slices.
• Whisk the cream again and pour half of it over everything.
• Repeat with the remaining potato slices, shallot, and cream.
• Gently press down on the top layer of potatoes to submerge them in the cream then evenly sprinkle the cheese over the entire dish.
• Bake covered until the potatoes are tender, about 35 to 40 minutes. Once you’ve tested the potatoes with a fork or knife and made sure they are tender, bake uncovered for 10 to 15 minutes more until the top is bubbly and golden.
• Let the dish rest for at least 10 minutes before topping it with more fresh thyme.
• ¡Enjoy!