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Ingredients
- 8 SERVINGS
- 3 lb large Yukon Gold potatoes
- 1/2 stick unsalted butter, melted
- 3 tablespoons olive oil
- EQUIPMENT: an adjustable blade slicer
Preparation
Step 1
Preheat oven to 350F with rack in upper third. Butter a 3-to 4-quart shallow baking dish.
Peel potatoes and thinly slice (about 1/16 inch thick) with slicer. Toss with butter, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
Transfer to dish and cover tightly with foil.
Bake 20 minutes. Remove foil and increase oven temperature to 450F, then continue to bake until top is browned and crisp, about 25 minutes more.
COOKS NOTE: Potatoes can be baked 2 hours ahead and kept at room temperature. Reheat, loosely covered with foil, in a 250F oven.