Crispy Scalloped Potatoes

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

1. 1

   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.

2. 2

   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.

3. 3

   Sprinkle the potatoes with the salt and pepper.

4. 4

   Mix the olive oil and butter in a small bowl. Use a brush to paint it on the potatoes.

5. 5

   Spread the cheese on top of the potatoes.

6. 6

   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.

7. 7

   Finish it off with fresh thyme leaves.