Active Time

　　20 min

　　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

　　3 pounds large Yukon Gold potatoes

　　1/2 stick unsalted butter, melted

　　3 tablespoons olive oil

　　Equipment: an adjustable-blade slicer

　　

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.

　　Cooks’ note:

　　Potatoes can be baked 2 hours ahead and kept at room temperature. Reheat, loosely covered with foil, in a 250°F oven.