Chef Skylar Bush shares his recipe for the classic French dish of buttered, layered potatoes.
1. Peel the potatoes and slice very thin on a mandolin or using your food processor. Soak in cold water for 10–20 minutes.
2. In a large cast iron skillet melt the butter. Pour off all but about 1.5 tablespoons for use later. Drain and dry the potatoes and arrange them in a circular fashion working from inside-out to create a blanket and cover the bottom of the skillet. Season with salt and pepper and a few thyme leaves, brush more butter on and repeat until you have about 4 layers.
3. Press the potatoes down using a similar sized pan and finish with butter, salt and thyme.
4. Bake covered for 20 minutes. Remove foil and continue baking for another 25–30 minutes until golden brown. Rest, slice and serve.
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