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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	6		peeled sweet	-	-	-	-
butter	10	tablespoons	unsalted melted	855.0	39.285	26.715	72.0
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
sea salt			coarse	-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.