Adapted from: Chef Thomas Clay, from The Cabbage Patch Restaurant, Snohomish
serves 4 to 6
3 large russet potatoes, skin on
1/2 red onion, thinly sliced
4 garlic cloves, minced
4 ounces grated smoked cheddar cheese
16 ounces cream
2 teaspoons nutmeg`
salt and freshly ground black pepper
1 teaspoon dried thyme
Scrub potatoes well and dry off with a kitchen towel. Thinly slice potatoes lengthwise with a mandoline, just over the 1/8-inch mark, and put into a large bowl. Add chopped onions, minced garlic and the smoked cheddar. Toss to mix, add cream and toss again. Season mixture to taste with nutmeg, salt, pepper and thyme, and mix well. Make sure cheese and seasonings are distributed evenly, and potatoes are coated with cream.
Transfer mixture to an ovenproof baking dish that will hold potatoes in a layer 2 1/2 to 3 inches thick. We used an 8-inch square glass pan and they just fit. Press potatoes down evenly, making sure everything is covered with cream. Bake at 400 degrees for about 1 hour, or until fork tender, browned and bubbly.