Crispy Potato Bake

Ok, so this is actually the first recipe that I can credit to Pinterest, it was posted via MarthaStewart.com, and turned out fabulously! I got so many complements but it was honestly so easy. Cutting the potatoes takes a level of skill and patience, but don't have to be perfect or even cut as thin as I have, however the thinner the cut the crispier the potatoes will be.

What you'll need:

3 tbsp unsalted butter
3 tbsp ev olive oil
5 lb bag of russet potatoes
2 medium shallots, sliced
Sea salt
Fresh thyme

Preheat oven to 350 degrees. Melt the butter and combine with olive oil, pour half of this mixture into the bottom of your casserole dish. Rinse, peel and slice potatoes. Working one by one, keep the slices of the potato together so as to retain the shape of each potato, transferring the whole sliced potato into the dish using your chef's knife. Once your potatoes are all arranged in the dish, brush with remaining butter mixture and then top with sliced shallots and fresh ground sea salt. Cover with tin foil and bake for 1 hour and 15 minutes. Remove the foil, top with several sprigs of fresh thyme and then return to the oven, uncovered, for an additional 25 minutes or until golden brown in color.

It turns out looking quite impressive!