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Active Time
20 min
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Total Time
1 1/4 hr
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.
Ingredients
Makes 8 servings
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.
Potatoes can be baked 2 hours ahead and kept at room temperature. Reheat, loosely covered with foil, in a 250°F oven.
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Reviews (6)
Back to TopThis is wonderful. I added minced garlic, shredded parmesan cheese and paprika. Instead of mixing it all together, I layered it in the casserole, brushing it with the butter/oil mixture (2 T extra virgin olive oil & 1T. roasted garlic olive oil) and then the seasonings and cheese on each layer. It got rave reviews on New Year's Eve.
hrbernan
Natick MA
1/1/2011
This was so easy and SO good. I served this to guests for New Years dinner and the crispy potatoes were a big hit. I added minced garlic and lots of salt and pepper. I used convection to get them nicely browned and a crispy top.
karenfar
Huntington Beach, CA
1/2/2009
Last minute menu addition for unexpected guests (filler dish) worked great! I did add some fresh garlic and a titch of rosemary and used red potatoes that I had on hand. Good basic recipe for those who like to add things!
Anonymous
Prescott, AZ
12/29/2008
This was easier to make than I thought and delicious. The potatoes melt in your mouth. I made this for Christmas day brunch and it was a hit. I would not change a thing on the recipe.
Anonymous
San Francisco ca
12/29/2008
This came out crunchy, soggy and greasy simultaneously, which seems an achievement of some sort.
miranda2264
Washington, DC
12/28/2008
Disappointing. There wasn't much flavor to speak of, though I was forced to use russet potatoes instead of yukon gold. This recipe needs some serious doctoring to get made again...
fleener1
Chicago IL
12/27/2008
