Directions:

Heat the butter in a 10-inch cast iron skillet over medium-high heat. Add the shallots, garlic and thyme and cook for 5 minutes or until tender. Season with salt and pepper. Remove the shallot mixture from the skillet.

Stir the soup and milk in a medium bowl.

Heat the oven to 400 degrees F. Layer one-third of the potatoes, overlapping in a circular pattern, in the bottom of the skillet. Season with salt and pepper. Top with half the shallot mixture and 3/4 cup cheese. Top with another one-third of the potatoes and the remaining shallot mixture. Top with the remaining potatoes. Spread the soup mixture over the potatoes. Place the skillet on a rimmed baking sheet.

Bake for 1 1/2 hours or until the potatoes are tender. Sprinkle with the remaining 1/4 cup cheese and bake for another 5 minutes or until the cheese is melted. Let stand for 10 minutes before serving.