This recipe takes inspiration from a classic French bistro dish, the potato galette. Thinly sliced potatoes are layered with butter and fresh thyme for an impressive side dish.
2 pounds (6-8 medium) Yukon Gold potatoes, scrubbed and sliced 1/8-inch-thick (see note)
5 tablespoons unsalted butter, melted
1 tablespoon cornstarch
1 teaspoon kosher salt
½ teaspoon ground black pepper
1½ teaspoons chopped fresh thyme leaves
Heat oven to 400 degrees. Place sliced potatoes in large bowl and fill with cold water. Using your hands, swirl to remove excess starch, then drain in colander. Spread potatoes onto kitchen towels and thoroughly dry. Whisk 4 tablespoons butter, cornstarch, salt, pepper, and thyme together in large bowl. Add dried potatoes and toss until thoroughly coated.
Brush the remaining tablespoon butter into the cups of a 12-cup metal muffin pan. Stack the potato slices with the smaller slices on top and place in a buttered muffin cup.
Cook until potatoes are tender when paring knife is inserted in center, 30 to 40 minutes, and brown and crispy on top. Serve immediately.
Do you really need another kitchen gadget? If you want to make paper-thin sliced vegetables, the answer is yes. A mandoline slicer allows you to slice and julienne fruits and vegetables with ease. Most are adjustable, allowing you to set the thickness you desire. Be sure to use the hand guard to protect yourself from the extremely sharp blade.