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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From Martha Stewart Everyday Foods magazine. Didn't want to lose the recipe! Ingredients:
3 tablespoons butter, melted |
3 tablespoons extra-virgin olive oil |
4 pounds russet potatoes, peeled |
4 shallots, thickly sliced lengthwise |
coarse salt |
1/2 - 1 teaspoon red-pepper flakes (optional) |
8 springs thyme (dried thyme works as well) |
Directions:
1. Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of round 9-inch baking dish with some butter mixture. With a sharp knife or mandolin, slice potatoes very thinly crosswise.
2. Arrange potato slices virtically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 hour 15 minutes. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 more minutes.
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