After reading last week’s Poivre article, one of our subscribers requested this recipe. Bon Appétit!
Preheat oven to 375 degrees.
Slice potatoes and set aside. Meanwhile, melt butter in a large sauté pan over medium heat; add shallot and cook until soft and translucent-about 10 minutes. Add wine and reduce. Add flour to create roux-cook for another ten minutes. Mix in thyme. Pour in chicken stock and heavy cream; bring to a heavy simmer to thicken. Place potatoes in liquid and cook another 10-12 minutes; add salt and pepper to taste. Pour mixture into 9 x 9 ungreased casserole dish; cool. Sprinkle gruyere, parm and bread crumbs on top of potatoes (one at a time in this order) while they are still hot.
Bake for 45 minutes or until mixture is bubbly and cheese is golden brown on top. Can be made the day before and refrigerated. Bring to room temp before placing in the oven.