1. Heat oven to 425 degrees F. 2. Using a mandoline or sharp knife, slice potatoes about 1/8" thick. 3. Place in a very large bowl and add butter, thyme, salt and pepper, to taste and toss well, until all the slices are well coated with butter and seasoning. 4. Reserve about a dozen of the best slices for the top layer. 5. Arrange a layer of slightly overlapping slices in a 10 inch round gratin dish, skillet or other shallow oven-proof pan. 6. Layer potatoes until all are used and top with the reserved slices. 7. Place a sheet of heavy-duty foil directly on top of potatoes. Now take another heavy oven-proof pan, slightly smaller than the pan with the potatoes in it, and put it on top of the foil (this will act as a press). 8. Place in the oven and bake for 30 minutes. 9. Remove top pan, and carefully peel away foil. You may have to use a spatula to help separate the foil from the potatoes. 10. Continue baking until potatoes are soft and top is almost caramelized, 20-30 minutes longer. 11. Cut into wedges and serve hot. ---------------------------------------------------------------------------
Nutrition
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