INGREDIENTS
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Coarse salt and freshly ground pepper
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1/2 cup extra-virgin olive oil, plus more for baking dish
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3 1/2 pounds russet potatoes, peeled (about 6 large)
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9 ounces shallots, thinly sliced (about 5)
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3 tablespoons fresh thyme leaves, plus more for garnish
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5 large eggs, room temperature
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1 1/4 cups chicken broth
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1 cup unsalted matzo meal
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Flaky sea salt, such as Maldon, for serving