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Ingredients
  • Coarse salt and freshly ground pepper
  • ½ cup extra-virgin olive oil, plus more for baking dish
  • 3 ½ pounds russet potatoes, peeled (about 6 large)
  • 9 ounces shallots, thinly sliced (about 5)
  • 3 tablespoons fresh thyme leaves, plus more for garnish
  • 5 large eggs, room temperature
  • 1 ¼ cups chicken broth
  • 1 cup unsalted matzo meal
  • Flaky sea salt, such as Maldon, for serving
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