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Crispy Scalloped Potatoes

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Course: Side Dish
Cuisine: Low
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 people in a 22x18cm / 8.5x7in mould
Author: Lorena Salinas from Cravings Journal

Ingredients

  • 2 kg potatoes or 4,4 pounds
  • 4 tbsp olive oil
  • 4 tbsp unsalted butter melted
  • 1 tbsp fine salt
  • Pepper to taste
  • 30 g freshly finely grated parmesan cheese I used Grana Padano
  • Thyme leaves optional

Instructions

  • Peel and slice the potatoes in 2mm or 1/10th of an inch in thickness. You can use a knife or a mandolin to achieve this.
  • Fit the potatoes vertically in a 22x18cm / 8.5x7in. When the mould is full, place more slices of potato in places where you see empty spaces. It needs to be super tight.
  • Sprinkle the potatoes with the salt and pepper.
  • Mix the olive oil and butter in a small bowl. Use a brush to paint it on the potatoes.
  • Spread the cheese on top of the potatoes.
  • Bake the potatoes in a preheated oven at 200°C / 390°C for 45min or until it's really crispy on top and soft underneath. To make sure they're cooked through, poke them with a pointed knife.
  • Finish it off with fresh thyme leaves.
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