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

Source: Midwest Living


Recipe Summary

30 mins
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • Preheat oven to 400°. 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.

  • 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

261 calories; fat 12g; cholesterol 31mg; saturated fat 7g; carbohydrates 36g; mono fat 3g; poly fat 1g; insoluble fiber 4g; sugars 3g; protein 4g; vitamin a 381.7IU; vitamin c 19.8mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2.6mg; vitamin b6 0.4mg; folate 41.4mcg; sodium 342mg; potassium 1040mg; calcium 28mg; iron 1.7mg.