This is a great way to use a large quantity of potatoes and feed a large crowd. In this case, I had a mix of about 10 medium sized red and yellow potatoes and wanted to do something besides making them into a pink mash.
For this recipe, you’ll find that using a mandoline will save you a significant amount of time. The right width will be just a little thicker than the thinnest setting. If you go too thin, you’ll spend the entire night standing them up.
You’ll need anywhere from 6 to 10 potatoes, depending on their size. I started by slicing up 4 of my medium potatoes and started layering them, slicing more potatoes as I needed them.
In the end, it’s a very simple recipe that’s super delicious. We made these over the holidays along with a standing rib roast. Since the beef was going to be served family style, this was the perfect side dish placed on the table with a large spoon to scoop them out. Enjoy!
30 minutesCook time:
Yield: 8 servings
- 6 to 10 Medium Potatoes
- 1 Tablespoon Olive Oil
- 2 Tablespoons Butter
- 6+ Cloves Garlic (crushed)
- Preheat your oven to 400 degrees
- Melt 2 Tablespoons of butter and mix in 1 Tablespoon of Olive Oil
- Brush a light amount onto your pan
- Add at least 6 cloves of crushed garlic the the butter and oil
- Start slicing potatoes and placing them in the pan
- When you have the potatoes all arranged, season liberally with salt and pepper, brush the garlic butter sace on top and wrap tightly with aluminum foil. (Reserve some butter to finish them at the end)
- Bake for 45 minutes. Test to see if they are cooked in the middle
- Remove the pan, set your oven to broil and brush more garlic butter on top. Place them under the broiler to crisp off the tops