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1
Preheat oven to 350u00b0 F with a rack in the upper middle position. Butter a 13- by 9-inch glass or ceramic baking dish.
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2
Melt 1/4 cup butter in a 6-quart pot or dutch oven over medium heat. While the butter is melting bash the crackers into crumbs with some larger (1/4- to 1/2-inch) pieces remaining. Transfer crumbs to a bowl, then drizzle melted butter over them. Toss to mix well. Set aside.
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3
Melt remaining butter in pot over medium heat. Once it's foaming add the shallot and garlic. Cook until the shallots are translucent, stirring frequently, about 4 minutes. Add the flour, and cook for about 2 minutes, stirring continuously. Whisk in the milk in 3 increments, then whisk in the sour cream. Increase heat to medium-high, and bring the mixture to a boil, whisking occasionally. Once the mixture is boiling add the bay leaf, nutmeg, Aleppo, salt, and pepper. Reduce the heat to low, and simmer for 10 minutes, whisking occasionally. Remove the bay leaf, and stir in the smoked gouda. Remove from heat and stir in the corn, chives, and thyme.
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4
Transfer the corn mixture to the prepared baking dish, and spread into an even layer. Cover with an even layer of cracker crumbs. Bake for 20-25 minutes, until the corn mixture is bubbling around the edges and the crackers are lightly browned.
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5
Set dish on a cooling rack, and allow to cool for 10 minutes. Shower on some herbs for garnish, and serve.
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6
NOTES: Dish can be prepped ahead up to the cracker crumb layer. Add the cracker crumbs just before baking. If baking refrigerated dish, allow for an extra 5 minutes or so of baking time.
