Thyme~Shallot~Gruyère Scalloped Potatoes

For many, it is impossible to imagine an Easter celebration without scalloped potatoes.  For me, they always evoke fond memories of my beloved mother-in-law Louise, who always made them at Easter.  Traditional recipes call for milk, cheddar, dots of butter throughout and  flour for thickening.  I brought a French twist and updated the classic with some shallots and thyme, cream instead of milk,  flour and butter, and nutty gruyère cheese for its great flavor and meltability.   Fair warning:  this dish Is just so good, it  just might upstage the ham!