Doody The Foody

INGREDIENTS

• 3-4 Large Potatoes
• 2 Large Shallots
• 2 Tbsp Minced Garlic
• 3 Cups Whole Milk
• 4 Tbsp Butter
• 2 Tbsp Finely Chopped Thyme
• 5 oz Smoked Cheddar
• Parmesan Cheese
• 1/4 Cup Flour

DIRECTIONS

1. Start by thinly slicing the potatoes. It is best to use a mandolin for this to get the most uniform potato slices. After the potatoes are sliced, soak them in a bowl of cold water while you finish the next steps.
2. Thinly slice the shallots, mince the garlic and chop the thyme.
3. In a small pot, melt the butter. Add in the garlic and thyme. Cook this over low heat for a minute or two until it is fragrant. Whisk in the flour and slowly add in the milk. Let this simmer on low heat for just a few minutes to allow the mixture to thicken slightly. Season with salt and pepper.
4. In a deep baking dish, pour about a cup of the mixture in the bottom then start layering. Potatoes, shallot, cheese, sauce. Repeat these steps until you have run out of room or ingredients. The top later should be a layer of potatoes, smoked cheddar and finished off with a sprinkling of Parmesan cheese. Cover and place in a preheated oven at 350°F for 2 hours. Be sure to place a baking sheet below to catch any spillage.
5. Once the 2 hours is up, remove the tin foil. Increase heat to 400°F. Continue baking for another 10-15 minutes. This is just to crisp up the cheese layer on top, so watch carefully not to burn.
6. Let rest for 15-20 minutes before serving.