2 shallots, thinly sliced
1 head of garlic, finely minced
1 tablespoon each fresh rosemary & thyme, finely minced
4 tablespoons pasture-raised butter or ghee, 1 extra for sautéing
4 tablespoons sprouted flour, well sifted
1 cup pasture-raised cream, creme fraiche or sour cream
2 cups cave-aged gouda, finely grated
Celtic sea salt to taste
2 tablespoons prepared mustard (I love SoNo Champagne Mustard)
naturally fermented soy sauce (Oshawa is my choice)
Saute shallots, garlic and herbs in butter or ghee until golden and fragrant, set aside.
Melt the other 4 tablespoons of butter or ghee in a sauce pan and sprinkle in flour while whisking constantly. When flour is fragrant, spoon in cream while continuing to whisk vigorously. Add mustard, soy sauce and 1 cup of the gouda and whisk until cheese is melted and creamy. Keep warm.
Layer potatoes in a baking dish with shallot/herb mixture alternating with cheese sauce each layer. Top with remaining 1 cup of cheese and bake covered in a 375 degree oven for approximately 45 minutes. The last 5 minutes, remove cover and allow cheese topping to melt and turn golden.