Prep time: 20 minutes | Total time: 1.5 hours | Yield: Serves 8
Ingredients:
· 3 tablespoons unsalted butter, melted
· 3 tablespoons extra-virgin olive oil
· 4 pounds russet potatoes, peeled
· 5 shallots, thickly sliced lengthwise
· 3 tablespoons extra-virgin olive oil
· 4 pounds russet potatoes, peeled
· 5 shallots, thickly sliced lengthwise
· 1 teaspoon red-pepper flakes
· 1 teaspoon paprika
· Coarse salt and pepper
· 8 sprigs thyme
Directions:
1. Preheat oven to 375 degrees.
2. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture.
3. With a sharp knife, slice potatoes very thinly crosswise.
4. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt, pepper, red-pepper flakes, and paprika. Brush with remaining butter mixture.
Directions:
1. Preheat oven to 375 degrees.
2. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture.
3. With a sharp knife, slice potatoes very thinly crosswise.
4. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt, pepper, red-pepper flakes, and paprika. Brush with remaining butter mixture.
5. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.
Source: Adapted from Fish Food Blog
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