Ingredients

• 4 tbsp butter, melted
• 4 tbsp olive oil
• 4 pounds russet potatoes, peeled
• 4 shallots, thickly sliced
• Salt
• Pepper
• 8 sprigs lemon thyme (more for garnish)

Instructions

• Preheat the oven to 375 degrees.
• Combine the melted butter and olive oil in a small bowl.
• Generously brush the bottom of a 9-10 inch baking dish with the butter and oil mixture. Set aside the remainder for now.
• Peel the potatoes; slice each potato very thinly using a sharp knife or mandolin, keeping the potato intact as you proceed.

• Place the potatoes vertically in the prepared baking pan.
• Peel the shallots and slice them lengthwise.
• Wedge the slices of shallot randomly between the potatoes slices.

• Brush with remaining butter and oil.

• Sprinkle generously with salt and pepper.
• Bake for 1 hour and 15 minutes.
• Remove pan from oven and add the thyme sprigs.
• Return to the oven and bake an additional 35 minutes or until potatoes are cooked through and top is brown and crispy.
• Remove from the oven and sprinkle with additional lemon thyme for garnish.