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servings:

This dish is a nice choice for a special breakfast because the potatoes can be mashed in advance, then chilled overnight in the ramekins. Serve with plenty of buttered toast.

• 1/2 cup whole milk
• 1 bay leaf
• 14 ounces Yukon Gold potatoes, peeled, cut into 1-inch pieces
• 1/4 cup finely chopped shallots
• 2 tablespoons (1/4 stick) butter
• 1 teaspoon minced fresh rosemary
• 1 teaspoon minced fresh thyme
• 6 large eggs
• 6 tablespoons whipping cream
• 6 tablespoons freshly grated Parmesan cheese
• 2 tablespoons chopped fresh chives

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