Description

Elegant, golden layers of thinly sliced potatoes, baked and pan-seared to perfection. This French-inspired side dish delivers a crisp exterior with a buttery, melt-in-your-mouth interior.

Ingredients

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2 lbs Yukon Gold potatoes, peeled
1/2 cup unsalted butter, melted
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon fresh thyme leaves
Optional: 1/4 cup grated Parmesan for added depth
Flaky sea salt, for garnish
Fresh thyme sprigs, for garnish

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Instructions

Preheat oven to 300°F (150°C). Line a loaf pan with parchment paper, leaving an overhang on all sides.
Using a mandoline or sharp knife, slice potatoes very thin (1/8 inch or less).
In a large bowl, toss potato slices with melted butter, salt, pepper, thyme, and Parmesan (if using).
Layer the potatoes evenly in the loaf pan, pressing down lightly every few layers.
Cover with foil and bake for 2 hours until tender. Remove foil and cool completely.
Once cooled, place a weight on top and refrigerate overnight to compress.
The next day, lift from pan and slice into squares or rectangles.
In a skillet, heat oil or butter over medium heat and sear each piece until crisp and golden on all sides.
Sprinkle with flaky salt and garnish with thyme before serving.

Notes

For best results, use a mandoline to ensure uniform thin slices.
Pressing and chilling overnight is key to getting neat, crisp slices.
Pairs well with roasted meats or as a sophisticated holiday side.

Nutrition

Serving Size: 1 piece
Calories: 250
Sugar: 1g
Sodium: 300mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg