Categories: Sides
Ingredients
- 3.5 pounds russet potatoes
- 1 small onion or 4 shallots, peeled and sliced very thin
- 3 tablespoons unsalted butter, melted
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- 1/2 teaspoon pepper
- 4 - 6 fresh thyme sprigs or leaves
- 3 ounces bacon, cubed
Directions
-
Preheat oven to 375 degrees.
-
In a small bowl, combine melted butter and oil.
-
Brush bottom of a 9-10 inch baking dish with some butter and oil mixture. Set aside.
-
Peel the potatoes. slice each potato very thinly(as thin as possible) crosswise using a sharp knife or mandoline, keeping the potato intact as you proceed.
-
- Keep the slices together as you cut them so that you can arrange them easily in the dish.
-
Place the potatoes vertically in the prepared baking dish.
-
Wedge onion or shallot slices throughout potato slices – in about 3 or 4 sections of each potato.
-
Sprinkle with salt and pepper flakes.
-
Brush with the remaining butter and oil mixture.
-
Bake for 1 hour and 15 minutes uncovered.
-
If you find at anytime throughout baking that the potatoes are too dry, a little of the olive oil/butter from the bottom of the baking dish can be brushed on the slices.
-
While potatoes are baking, fry bacon over a medium high heat until crisp.
-
Remove with a slotted spoon and drain on paper towel. Set aside.
-
Remove potatoes from oven.
-
Add bacon bits by scattering around throughout the potatoes.
-
Lay the thyme sprigs/leaves on top of potatoes.
-
Bake for an additional 35 minutes or until potatoes are cooked through with a crisped top.
-
If it seems to brown too fast, cover it with foil to slow it down.
-
Remove from oven.
-
Sprinkle on a little more kosher salt. Serve immediately.