SCALLOPED POTATOES WITH CARAMELIZED SHALLOTS

Scalloped Potatoes With Caramelized Shallots image

Provided by Chef Christine

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 8

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4 tablespoons unsalted butter
1 1/2 large shallots, peeled, thinly sliced
4 lbs medium russet potatoes
1 tablespoon fresh thyme leave
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups heavy cream or 2 cups half-and-half
1 cup shredded gruyere cheese

Steps:

Melt 3 tbsp of the butter in a large nonstick skillet over medium-low heat; add shallots. Cook, stiffing frequently, 25 to 30 minutes, or until golden and tender.
Heat oven to 375°F; grease a 3-quart casserole with remaining 1 tbsp of the butter.
Thinly slice peeled potatoes.
Place potatoes in a large bowl with shallots, thyme, salt and pepper and toss to coat. Place potatoes in casserole.
Heat cream in small saucepan until it just comes to a simmer. Pour hot cream over potato mixture. Bake 30 minutes.
Sprinkle cheese over top and bake 20 more minutes or until potatoes are fork tender and top of casserole is brown and crusty.