Gratin Savoyard

Peel 1000g of potatoes and slice them into thin, uniform rounds.

Finely mince 80g of shallots and 15g of garlic, then sweat them in a pan with 15g of butter until translucent.

Deglaze the pan with 100g of wine and add 500g of veal stock, 5g of salt, 2g of pepper, and 5g of thyme.