Potato Rosette

4 Tbsp unsalted butter, melted

4 Tbsp olive oil

coarse sea salt

1/2 tsp red-pepper flakes

3 lbs small potatoes, peeled 

4 shallots, peeled

8 sprigs thyme

Optional garnishes: crumbled goat cheese, crumbled bacon bits, chopped spring onions

Preheat the oven to 375°F. Then in a small bowl, combine the butter and the olive oil. 

Using a mandoline, slice the potatoes thinly and set aside. 

Locate an oval or round 1 1/2 to 2 quart casserole dish and pour in 4 tablespoons of the olive oil and melted butter mixture into the bottom of the dish and add several pinches of the coarse sea salt and red pepper flakes. Place the potatoes in vertical rings in the casserole dish, filling the oval or circle in a decorative manner. 

Slice the shallots with the mandoline and slip them in between the potato slices. Drizzle on the remaining butter and olive oil mixture, and season with the sea salt. 

Bake for 1 1/4 hours and then decorate with the thyme sprigs. Bake for another 30 minutes and then and garnish with crumbled goat's cheese or bacon bits of you like. 

If the potatoes are getting a little too brown for you cover them with a piece of foil. 

This potato dish is scrumptious!