I’m all for a good party potato.  You know  those creamy, cheesy, potato hash brown bakes?  They bring back yummy memories from my childhood.  There always seemed to be a party potato at all family gatherings.  Each one was unique, yet they were all the same.  Some were cheesier, some were creamy and some where crispy.

I stumbled across this recipe a few weeks ago and the soon the opportunity arose to give it try.  Except for the potato slicing, this is a cinch to make.  If you have a mandolin, the slicing part is easy too.  I don’t.  But I had a willing sister-in-law with good knife skills and steady patience.

The potatoes cook for a long time, so a few “fatties” are okay, there is plenty of time for them to get soft.  You can easily substitute vegan margarine for the butter if you want to make this vegan, or just use all olive oil.

I made the recipe as written and it fit nicely in my 8″x12″  oval casserole dish….

Yummy, crispy and savory.

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

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. With a sharp knife or mandolin, slice potatoes very thinly crosswise.

2. 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.

 Follow this link for a pic…..  http://fishfoodblog.com/2010/04/crispy-potato-roast/