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