Asiago Augratin Potatoes with Thyme

My daughter requested I bring these potatoes with me when I went to visit last week.  They are one of my favorite side dishes; so I couldn't wait to share them with you. I thought I had a cold, but I upgraded it to the flu since I couldn't get out of bed this weekend.  I had resigned myself and almost even accepted, I may have to eat canned soup for a couple of days to get through.  The fighter that I am, I pulled out my pots and pans and camera and proclaimed; "The blog must go on"!  Or maybe, I just couldn't accept the whole canned soup thing.

First butter the inside of 8 (4oz.) ramekins.  I'm only showing 6 because I couldn't get the other two in the shot.  If you don't have ramekins, use a casserole dish.

Heat a skillet on medium low heat and to it add 4 tbsp. unsalted butter and 2 minced shallots, cook for 3-4 minutes until softened.  Then add 2 cloves chopped garlic and cook 1 more minute.

Add 3 tbsp. all-purpose flour and stir for 1-2 minutes.

Add 2 cups 1/2 & 1/2 and stir till combined.  You can use lower fat milk, but I think it tastes better with the 1/2 & 1/2.  I thought I'd throw that out there; so the milk fat police didn't crack down on me!

Our mixture is gonna need a little seasoning now.  Add the leaves from a couple of sprigs of fresh Thyme.  I scored these lovelies in my garden.  Thyme is one of my favorites because it grows all year long.

Let's not forget one teaspoon of Mrs. Salt.

Add 1/2 teaspoon of freshly ground black Mr. Pepper.  Or is that Mr. Salt and Mrs. Pepper?  Please don't tell me you weren't subject to watching Blue's Clues with your toddlers!

Cook your sauce on low till it's nice and warm, and set aside.  Peel 3 large russet potatoes.

Cut the potatoes into 1/8" slices.  I like to use a mandolin for this task, but a knife works too, just try to make uniform slices so it cooks evenly.

Grate 8 oz. of Asiago cheese.  I love this cheese it adds quite a kick to these potatoes.

Ready to layer.  On the bottom of each ramekin, place a layer of potatoes.

Then add a layer of the sauce, just a couple of tablespoons.

Add a layer of cheese.

Repeat until full and place in a 375 degree F oven for 30-40 minutes, until tender.  Stick in a knife to see if the potatoes are soft.

Hope you enjoy these potatoes, once you try them you will never go back to the box kind.

Enjoy,

Gina