(by Aimee Lee Ball)
2 lb. Yukon Gold or russet potatoes, peeled and thinly sliced
5 T. unsalted butter
1 1/2 t. finely chopped fresh thyme
2 cloves garlic, finely chopped
3/4 t. salt
1/4 t. freshly ground pepper
6 T. grated Parmesan cheese
Preheat oven to 425 F.
Grease bottom and sides of 10-in. nonstick ovenproof skillet with 1 T. of the butter.
Spray 12 x 12-in. piece of foil with cooking spray.
In 1-qt. saucepan over medium heat, combine remaining 4 T. butter, thyme, and garlic, stirring constantly until butter is melted but garlic has not browned, about 1 – 2 minutes.
Add salt and pepper.
Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan.
Brush with 1/4 of butter mixture, and sprinkle with 2 T. of Parmesan.
Repeat layers twice more, ending with cheese.
Top with one more layer of potatoes, and brush with remaining butter.
Press top of potatoes firmly with metal spatula.
Cook uncovered over medium-high heat for 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking.
Cover with foil, sprayed side down.
Bake 15 minutes.
Remove foil, and bake an additional 20 - 25 minutes or until potatoes are tender and golden brown.
Run small spatula around edge and bottom of potatoes, and carefully invert onto serving plate.
(Read What's In A Name?, the story that accompanies this recipe.)