April 9, 2014

Crispy Potato Roast

3 TBS Butter, melted
3 TBS extra virgin olive oil
10-12 russet potatoes, peeled (or 5-6 bigger ones)
1 small onion or 4 shallots, peeled and sliced very thin
3-4 pieces of bacon, cooked and crumbled
1/2 tsp red pepper flakes (optional) or use black pepper
thyme (a few shakes worth)
1 cup cheese, shredded

1.  Preheat oven to 375 degrees.  Combine the oil and melted butter in a small dish.  Brush a round baking dish (about 9-10 inches) with a little of the butter-oil mixture.

2.  Slice the potatoes as thin as possible crosswise (I used a food processor).  Arrange potatoes vertically in baking dish.  Wedge onion slices throughout potato slices -in about 3 or 4 sections of each potato.

3.  Sprinkle with salt, pepper, and thyme  Brush with remaining butter and oil mixture.

4.  Bake uncovered for 1 hour and 25 minutes.  Add crumbled bacon.  Bake for an additional 35 minutes.  A couple of minutes before done add shredded cheese to top and bake until melted.

adapted from Joyously Domestic

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