Ingredients:
- 6 tablespoons extra-virgin olive oil, divided coarse salt
- ½ -1 teaspoon crushed red pepper flakes (optional)
- 4 pounds Yukon gold potatoes, peeled
- 4 shallots, peeled
- 8 sprigs thyme
Directions
- Preheat oven to 375°F.
- With a sharp knife or mandolin, slice potatoes very thinly.
- Place about 1 tablespoon of extra virgin olive oil on the bottom of a 9-inch oven-to-table dish and spread it evenly. Sprinkle a few pinches of coarse salt and crushed red pepper flakes, if using, over oil; this will allow you to season both the top and bottom of the potatoes.
- Arrange your potato slices vertically in the dish, so the edges, not the flat sides, are up.
- Thinly slice shallots with a sharp knife or a mandolin. Place shallot slivers between potato slices, distributing them as evenly as possible. Brush with remaining 5 tablespoons extra virgin olive oil. Generously season with salt; lightly season with the crushed red pepper flakes, if using.
- Bake 1¼ hours, then arrange thyme sprigs on top and bake until potatoes are cooked through with a crisped top, about 35 minutes more. If potatoes seem to brown too fast, cover with foil. Serve immediately.
Yield: 10 Servings
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