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Again, trying to not have the same ole rigmarole of holiday dishes (mashed potatoes, corn, green beans, ham, rolls,squash, sweet potatoes, etc) , I tried something new and I adapted this recipe from Martha Stewart – I doubled the recipe below.

3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
4 pounds russet potatoes, peeled
4 shallots, thickly sliced lengthwise
Coarse salt
1/2 to 1 teaspoon red-pepper flakes (optional)
8 sprigs thyme  (I would DEF recommend fresh rosemary instead!!)


  1. Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture.
  2. With a sharp knife or mandolin, slice potatoes very thinly crosswise. (Keep slices together as they are cut so that you can easily arrange them in the pan)
  3. Arrange potato slices vertically in dish. Wedge shallots throughout.
  4. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.