Crispy Potatoes

adapted by There's Always Thyme to Cook
Source: Everyday Food, December 2009

2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
5 large russet potatoes, peeled and sliced very thinly with a mandoline or a knife
2 large shallots, thickly sliced
salt and pepper, to taste
1 teaspoon red-pepper flakes, more or less (optional)
1 teaspoon dried thyme

Preheat oven to 375 degrees. 

In a small bowl, combine the butter and oil. Brush bottom of a 9-inch round or oval baking dish with some of the butter mixture.

Arrange the potato slices together vertically in the dish. Wedge shallots in between some of the slices. Sprinkle with salt, pepper, thyme and the red-pepper flakes (if using); brush with the rest of the butter mixture. Bake 1 1/2-2 hours, until potatoes are cooked through with a crisp, browned top.

The thinner you slice the potatoes, the crispier they'll become in the oven.