A couple of years ago, we bought a soufflé dish to make a chocolate soufflé. It was amazing. We should make that again. After the chocolate soufflé was devoured, the dish went back in the cabinet for year, waiting for the perfect dish to carry.
We found it with today’s dish.
You’ll probably recognize these potatoes from the picture of yesterday’s post, they were the amazing side dish.
First, a disclaimer: I love undercooked potatoes. If you don’t, you probably don’t want to attempt this recipe.
|The potato crust is just chewy enough and hides the soft center that waits for you inside the dish.|
The potatoes come out with a caramely ring around them and they’re nice and squishy on the inside. The thyme brings out just enough freshness to brighten the dish. It’s a little on the heavy side, but not so much as the scalloped potatoes that it mimics plated. We did end up with quite a bit of olive oil on the plate, you may want to use a slotted spoon when bringing these out of the pan.
This was a nice departure from our typical potatoes of meat and potatoes fame. Lee’s sure to make it for me again.
Crispy Potato Ring
2 Tbsp unsalted butter, melted
2 Tbsp extra-virgin olive oil
5 russet potatoes, peeled
3 shallots, thickly sliced lengthwise
4 sprigs thyme
- Preheat oven to 375 degrees.
- Combine butter and oil and brush it on your pan, use a soufflé dish or another midsize round dish for maximum cute presentation.
- Slice the potatoes VERY thinly, use a mandolin if you have one.
- Place the potatoes vertically in a circular pattern in the dish and stick the shallots in between slices randomly.
- Add a pinch of salt over potatoes and drizzle the rest of the butter mixture over the dish.
- Toss thyme on top.
- Bake about 35 minutes or until the potatoes have a crispy crust.
Calories 310 Calories from Fat 47
Total Fat 5.2
Saturated Fat 2.7g
Total Carbohydrates 61.1g
Dietary Fiber 9.0g
Vitamin A 10% • Vitamin C 121%
Calcium 7% • Iron 21%