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very easy
Prep Time
15 mins
Total Time
1 min


canola oil
30 mL
1.36 kg
sliced shallots
125 mL
each: salt and pepper
15 mL
fresh thyme leaves
15 mL


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.


The key to this dish is very thinly sliced potatoes – use a mandolin or sharp knife to achieve this result.

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.

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Nutrition Facts

Nutrition Description:
1/12 of the recipe
2 g
2 g
24 mg
3 g
610 mg
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