- 29 mins
- 89 mins
Ingredients
- 2 1/2 lbs baking potatoes, peeled and very thinly sliced (about 1/8 inch
- 1 Tbsp chopped fresh parsley
- 1 tsp fresh thyme leaves
- 2 Tbsp olive oil
- 1/4 cup butter, melted
- 3/4 tsp salt, divided
- 3/4 tsp freshly ground black pepper
- 1/8 tsp ground nutmeg, divided
- 1/4 cup freshly granted Parmigiano-Reggiano cheese
- Garnish: Fresh thyme
Preparation
Step 1
Preheat oven to 425. Rinse potato slices, and pat dry with paper towels; set aside. Stir together parsley and thyme leaves in a small bowl. Heat oil in 10 inch cast iron skillet or ovenproof heavy skillet over medium heat; remove from heat. Carefully arrange a single layer of potato slices (abou8t one third of potato slices), slightly overlapping in a circular pattern in skillet. Brush potato with 2 Tbsp melted butter; sprinkle with 2 tsp herb mixture, 1/4 tsp salt, 1/4 tsp pepper and pinch of nutmeg. Press firmly to pack. Tightly cover potatoes with lightly greased aluminum foil, placing foil directly on surface of potatoes. Bake at 425 for 30 minutes. Uncover and bake 30 more minutes or until top is crisp and browned. Loosen edges of potatoes using a spatula. Invert potatoes onto a serving plate and sprinkle with cheese. Cut into wedges. Garnish, if desired.