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- 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
- ½ teaspoon pepper
- 4 - 6 fresh thyme sprigs or leaves
- 3 ounces bacon, cubed
Instructions
- 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.
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