Ingredients
Scale
- 4 - 5 large Baking Potatoes
- 4 tablespoons Butter, plus extra for greasing
- Fresh Thyme (5 whole sprigs and 1 tablespoon leaves only)
- Salt and Freshly Ground Black Pepper, to taste
- ¾ cup Parmesan Reggiano or Pecorino Romano, grated
Directions
- Preheat Oven to 350°F (175°C)
- Peel the potatoes and keep them submerged in water to prevent browning. Dry the potato thoroughly with a towel when ready to use.
- Melt 4 tablespoons of butter and cool slightly; brush the bottom and sides of the dish with some of the butter.
- Arrange some fresh thyme in the center of the dish. Slice the potatoes into very thin rounds using a mandoline slicer.
- Begin layering the potato slices in the dish, starting from the center and overlapping them until the bottom is fully covered.
- Season each layer with salt and pepper, and sprinkle a light layer of grated cheese and a few thyme leaves. Repeat the layering, seasoning, and cheese until all potatoes are used.
- Brush the remaining melted butter over the top and add a final layer of cheese if desired.
- Cover the dish with parchment paper cut to fit inside or use a lid if available.
- Place in the oven and bake for about 30 to 45 minutes, until the potatoes are tender and the top is golden brown.
- Let the dish cool slightly before inverting onto a plate to serve. The dish can be made ahead and reheated, making it a convenient and impressive option for entertaining.