3 large baking potatoes
5 tablespoons non-salted butter
1 tablespoon chopped rosemary
1 teaspoon thyme
3 whole cloves of garlic, peeled
1 teaspoon ground black pepper
1 1/2 teaspoon kosher salt
Wash and peel the potatoes. Using a mandolin slice the potatoes in very thin round slices. The potato should be about an 8th of an inch.
Place the sliced potatoes in a large bowl. Add salt and black pepper.
Heat a heavy bottom skillet or a cast iron that can go directly into the oven. Add the butter to hot skillet.
Once the butter has ,melted, lower the heat to simmer. Add in the chopped rosemary, thyme and garlic. Let this cook and sauté for a good 7-10 minutes. DO NOT burn the garlic. We are just getting the flavor of the garlic into the butter.
Remove the garlic from the butter after 10 minutes and discard. Pour the butter over the potatoes and mix well. Use your fingers to make sure the potatoes are not stuck together.
Heat the oven to 450 degrees.
In that same cast iron or heavy skillet, start layering the potatoes around the pan.
You are going to lay each potato slice half on top of the other. Going around and around until you are at the top of the pan. Once you are finish layering the potatoes, pour any butter from the bowl over the top of the potatoes in the skillet.
Place in the oven and allow to bake until you can easily poke a toothpick through the potato. The top should be a nice crispy golden brown while the inside is soft and creamy.
Slice and serve with your favorite meat.