Shingled Potatoes with Thyme | Midwest Living

Shingled Potatoes with Thyme

Shingled Potatoes with Thyme

Login to rate this recipe.
  • Makes: 8 servings
  • Hands On 30 mins
  • Total Time 1 hr

Login to save this recipe

Layering thinly sliced potatoes in a casserole dish means the tops get crisp while the bottoms are meltingly tender.


  • 8 -10 medium to large round red potatoes, about 4 pounds
  • 2 teaspoons fresh thyme leaves
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 cup butter, melted


  1. In a Dutch oven, combine potatoes and enough water to cover. Bring to a boil. Reduce heat and simmer, covered, 15 minutes or until about halfway cooked. Drain and let cool to room temperature.
  2. Preheat oven to 400 degrees . Slice cooled potatoes about 1/4-inch thick and spread them out on a work surface, such as a large cutting board or sheet pan. (It's OK if they overlap a bit.) Sprinkle slices with thyme, salt and pepper. Brush with about half of the melted butter.
  3. In a 3-quart baking dish, arrange potatoes in rows, one slice leaning on the next. Drizzle with remaining butter. Bake, uncovered, 50 minutes to 1 hour, or until edges are crisp and centers are soft when tested with a skewer.

Nutrition Facts

(Shingled Potatoes with Thyme)

Servings Per Recipe 8, Folate (µg) 41, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 4, sodium (mg) 342, sugar (g) 3, Potassium (mg) 1040, pro. (g) 4, calcium (mg) 28, cal. (kcal) 261, vit. A (IU) 382, iron (mg) 2, Fat, total (g) 12, vit. C (mg) 20, chol. (mg) 31, Thiamin (mg) 0, sat. fat (g) 7, Riboflavin (mg) 0, carb. (g) 36, Niacin (mg) 3, Monounsaturated fat (g) 3, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1

Add Your Comment