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1
Preheat the oven to 350 degrees.
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2
Butter an 11 x 7 inch baking dish or other 8-cup baking dish.
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3
In a large pot of salted boiling water, cook the unpeeled whole potatoes until just tender when pierced with a small knife, about 25 minutes.
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4
Drain, let cool, and peel.
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5
Cut the potatoes into small dice.
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6
Transfer to a large bowl and add 1/2 tsp kosher salt and 1/4 tsp black pepper.
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7
Toss to coat.
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8
Add 1 cup of the cheese and 1/2 cup of the cream; mix well.
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9
In a small, heavy sauce, melt 1 T of the butter over med-low heat.
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10
Whisk in the flour, dry mustard, cloves, and cayenne and cook for 1 minute.
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11
Whisk in the milk and the remaining 1/2 cup cream.
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12
Increase heat to med-high and bring to a boil, whisking constantly, until slightly thickened, about 1 minute.
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13
Remove from the heat.
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14
Add 1/2 cup of the cheese, 3/4 tsp kosher salt, and 1/4 tsp black pepper and whisk until the cheese melts.
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15
Pour the sauce over the potatoes and stir to blend.
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16
Transfer to the prepared dish.
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17
In a heavy frying pan, melt the remaining 2 T butter over medium heat.
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18
Add the shallot and summer savory and saute until the shallot softens, about 3 minutes.
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19
Add the bread crumbs and stir until they are crisp and golden, about 7 minutes.
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20
Remove from the heat and let cool.
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21
Stir in the remaining 1/2 cup cheese and 1/4 tsp black pepper; set aside.
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22
Bake the potatoes, uncovered, until the sauce is bubbling thickly and the potatoes are heated through, about 30 minutes.
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23
Sprinkle the crumb topping evenly over the potatoes.
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24
Continue to bake until the topping is crisp and the cheese is melted, about 10 minutes.
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25
Remove from the oven and let stand for 5 minutes before serving.
