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
1/2 to 1 teaspoon red-pepper flakes (optional)
8 sprigs thyme (I would DEF recommend fresh rosemary instead!!)
- 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.
- 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)
- Arrange potato slices vertically in dish. Wedge shallots throughout.
- 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.