Scalloped Potatoes With Caramelized Shallots

• 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

1. 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.
2. Heat oven to 375u0b0F; grease a 3-quart casserole with remaining 1 tbsp of the butter.
3. Thinly slice peeled potatoes.
4. Place potatoes in a large bowl with shallots, thyme, salt and pepper and toss to coat. Place potatoes in casserole.
5. Heat cream in small saucepan until it just comes to a simmer. Pour hot cream over potato mixture. Bake 30 minutes.
6. Sprinkle cheese over top and bake 20 more minutes or until potatoes are fork tender and top of casserole is brown and crusty.

unsalted butter, shallots, russet potatoes, thyme, salt, pepper, heavy cream, gruyere cheese

Taken from www.food.com/recipe/scalloped-potatoes-with-caramelized-shallots-201205 (may not work)