There are 2 very important things you have to do with this dish to make sure it is a successful one.
1.) Slice the potato very thinly and
2.) Be patient. This dish takes two hours to make, there are no shortcuts.
4 tablespoons of unsalted butter (melted)
4 tablespoons of Extra- Virgin Olive Oil
8-10 potatoes, peeled. I used Russet potatoes.
1/2 large yellow onion peeled and sliced thinly. (Large yellow onions is what I had on hand I imagine you can use 1 small one)
Red Pepper Flakes (to taste)
Salt (to taste)
Pepper (to taste)
Seasoned salt (to taste)
4 sprigs of thyme
3 garlic cloves cut in half
A few suggestions:
I tried using a mandolin for the potatoes but the slices were not thin enough. I had to cut them by hand. A very sharp knife is a must.
Prior to peeling the potatoes you might want to place them on the dish you plan on using so that you know how many you should actually use.
Be generous with the butter-oil mixture. You need to cook the potatoes completely and do not want them to dry out.
Preheat your oven to 375.
In a bowl combine oil and melted butter, set aside.
Brush the bottom of the baking dish generously with the butter-oil mixture. Sprinkle a pinch of salt and pepper to the bottom of the dish as well.
Slice the potatoes super thin and arrange in your dish. ( I used a round 9″ baking dish but I am sure you can use a square one as well. ), in between each section of sliced potato add in a sliced onion and 1/2 a garlic clove.
Once the potatoes are arranged brush with more butter-oil mixture.
Season with salt, pepper and red pepper flakes.
Bake at 375 for 1 hour and 30 minutes.
Remove from the oven and brush on more of the butter-oil mixture, sprinkle seasoned salt and tuck in the sprigs of thyme.
Place back in the oven for another 30 minutes.
Once done, remove the sprigs of thyme and garlic, serve hot.