- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 min
- Serves
- 12
Ingredients
- canola oil
- 30 mL
- potatoes
- 1.36 kg
- sliced shallots
- 125 mL
- each: salt and pepper
- 15 mL
- fresh thyme leaves
- 15 mL
Directions
Step 1
Preheat oven to 190°C (375°F).
Step 2
Grease bottom of a 20 x 30-cm (8 × 12-in.) baking dish with 15 mL (1 tbsp.) of canola oil. Starting at the short side of the baking dish, layer potato slices upright, slice after slice, until potatoes fill the dish.
Step 3
Slide shallot slices randomly between potato slices, distributing as evenly as possible.
Step 4
Brush tops of potatoes with remaining oil. Season with salt and pepper. Bake uncovered, on middle rack of oven, 1 hour.
Step 5
Reduce oven to 150°C (300°F). Sprinkle thyme leaves over potatoes and cook until tops are crispy and potatoes are tender, about 30 minutes.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- 1/12 of the recipe
- Calories:
- 130
- Fat:
- 2 g
- Fibre:
- 2 g
- Cholesterol:
- 24 mg
- Protein:
- 3 g
- Sodium:
- 610 mg
