Recipe courtesy of Judy's Kitchen (
Rating:  9.5 out of 10


1 Tbsp. butter + 2 tsp. for pan

1/2 cup chopped shallot

2 garlic cloves, grated or minced

4 cups (1 quart) whole milk

1-1/2 tsp. finely chopped fresh thyme

1 tsp. Morton kosher salt

1/2 tsp. white pepper

2 cups coarsely grated 2-year aged cheddar

4-1/2 cups thinly sliced potatoes (about 4 medium-large)

Set out a 9x13 glass baking pan.  Grease it with butter or spray with nonstick cooking spray; set aside.  Heat oven to 375F.

In 3-quart heavy pot, heat butter over medium heat.  Add shallot and cook 2-3 minutes, or till soft.  Add garlic and cook about 1 minute, stirring with spatula.  Transfer to small dish.

Slowly pour in milk to same pot.  Add thyme, salt and pepper and cook till mixture is steaming hot and almost boiling.  Place half the potatoes in the prepared baking pan.  Top with half the shallot/garlic mixture and half the cheddar; repeat once.  Slowly pour hot milk over all.Cover pan with tinfoil.  Bake 30-45 minutes, or till bubbling.  Remove foil, bake additional 30 minutes, or till milk is almost absorbed and potatoes are tender.  Let rest 10-15 minutes before serving.  Yield:  8-10 servings