In an attempt to simplify hash browns, we spread superthin slices of buttered Yukon Golds in a casserole and baked them in the oven. They came out equal parts tender spuds and crisp golden top—a delicious cross between scalloped potatoes and homemade chips.
Potatoes can be baked 2 hours ahead and kept at room temperature. Reheat, loosely covered with foil, in a 250°F oven.
Recipe information
Total Time
1 1/4 hr
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F with rack in upper third. Butter a 3-to 4-quart shallow baking dish.
Step 2
Peel potatoes and thinly slice (about 1/16 inch thick) with slicer. Toss with butter, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Transfer to dish and cover tightly with foil.
Step 3
Bake 20 minutes. Remove foil and increase oven temperature to 450°F, then continue to bake until top is browned and crisp, about 25 minutes more.
