Potato Au Gratin Casserole -GF

Ingredients

Butter, at room temperature (or PAM spray)
2 shallots, minced
2 cups heavy cream
2 cloves garlic, minced
Kosher salt (I used seasoning salt) and freshly ground pepper
3 medium russet potatoes (about 2 1/4 pounds), peeled and sliced 1/8-inch thick(I used golden yukon and did not peel)
2 cups grated sharp white Cheddar cheese (I used sharp cheddar and Monterey jack)
1/4 cup grated Parmesan

1 or 2 bay leafs
1 or two twigs thyme


DirectionsHeat oven to 375 degrees F. Butter (or spray) a 1 1/2 to 2-quart baking dish and sprinkle with just a bit of the shallot.

Add the heavy cream to a medium saucepan along with the remaining shallot, garlic, salt and pepper, bay leafs and thyme). Place over medium heat and bring to a simmer while stirring. Let simmer until you see the liquid begin to thicken, 2 to 3 minutes.  Take out bay leafs and thyme with tongs.  

Layer 1/3 of the sliced potatoes in the baking dish, cover with some Cheddar and a sprinkling of Parmesan; repeat the layering 2 more times.

Pour the hot liquid over the potatoes. Add the remaining cheese, cover with foil, and bake for 1 hour, then remove the foil to bake until the cheese is golden and brown, 15 to 20 minutes. 

Let rest for 10 minutes before slicing so it can settle.