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

Source: Midwest Living


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; 12 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 31 mg cholesterol; 342 mg sodium. 1040 mg potassium; 36 g carbohydrates; 4 g fiber; 3 g sugar; 4 g protein; 0 g trans fatty acid; 382 IU vitamin a; 20 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 41 mcg folate; 0 mcg vitamin b12; 28 mg calcium; 2 mg iron;