- 1 tablespoon unsalted butter plus more for dishes, room temperature
- 1 1/2 cups coarsely grated peeled Yukon Gold potatoes (about 9 1/2 ounces)
- Kosher salt and freshly ground black pepper
- 1 medium Fuji apple, peeled, cored, finely diced (about 1 1/4 cups)
Preheat oven to 375°. Lightly butter soufflé dishes; place on a rimmed baking sheet. Melt remaining 1 Tbsp. butter in a medium heavy saucepan over medium-low heat. Add shallots and sauté until beginning to soften, about 3 minutes. Add cream, thyme, and bay leaf; increase heat to medium and simmer for 3 minutes. Stir in potatoes and simmer until partially cooked and mixture is thick and creamy, about 4 minutes. Discard thyme sprigs and bay leaf and season with salt and pepper.
Sprinkle apples over the bottoms of prepared dishes, dividing equally. Spoon potato mixture over. Cover dishes tightly with foil and bake until potato mixture and apples are tender (tops will not be brown), about 30 minutes. Let stand for 10 minutes. Uncover, sprinkle with chives and serve.