Prep time: 10 minutes
Total time: 1 hour
6 tablespoons|80 grams unsalted butter
2 shallots, thinly sliced
1-2 garlic cloves, mashed into a paste
2 ½ pounds|1.1 kilograms Russet potatoes, peeled and thinly sliced
2 cups|500 ml half and half
1 tablespoon minced thyme
kosher salt and freshly ground black pepper, to taste
5 ½ ounces|160 grams grated gruyere cheese
Heat oven to 350°F. Melt butter in a large saucepan over medium-high. Add the shallots and cook until soft and slightly caramelized, 5 minutes. Add the garlic and cook 1 minute more. Add in the potatoes and half and half and bring to a boil. Cook until thick, about 3 to 4 minutes. Stir in the thyme and season with salt and pepper. Transfer to a 8-by-8-inch square baking dish and sprinkle with the cheese. Bake until the cheese is golden and the mixture is bubbling, 35 to 40 minutes.
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