Recipe courtesy LeVilla Chophouse
Photo by Ingrid Kuenzel
1 large yellow potato
1 Tbs clarified butter
1/2 tsp canola oil
1 large sprig of fresh thyme, chopped
Salt and pepper
55 g aged white cheddar
2, 10 cm cast iron pans (or any oven-safe pan)
- Preheat oven to 425º F. Mix oil and butter in a dish and lightly brush each pan with mixture.
- Set mandolin to the thinnest setting and slice your potatoes. Place under damp cloths to prevent from drying out.
- Layer potato slices in a fan pattern around your dish. Every second layer, brush with oil mixture, then sprinkle with thyme, salt and pepper. Repeat until your dish is full.
- Bake 20-30 minutes until golden brown. Drain excess oil from the dish. Top with cheddar cheese and broil for 1-2 minutes.