4 pounds russet potatoes, peeled, sliced very thin, about ⅛ inch
1 small yellow onion, thinly sliced
3 tablespoons melted butter
3 tablespoons extra virgin olive oil
1 teaspoon dried oregano
2 teaspoons salt
1 teaspoon black pepper
½ teaspoon paprika
½ teaspoon garlic powder
1 tablespoon fresh thyme, picked
½ cup shaved Parmesan cheese
Preheat oven to 375 degrees Fahrenheit.
In a small mixing bowl, combine melted butter and olive oil.
Brush the bottom of a casserole dish with the butter and oil mixture. Set aside the remaining butter and oil.
Arrange sliced potatoes vertically in the casserole dish.
Wedge onion slices throughout potato slices.
Sprinkle evenly with dried oregano, salt, black pepper, paprika, garlic powder and thyme.
Brush with remaining butter and oil mixture.
Cover loosely with foil and bake for 45 minutes.
Remove foil and brush with butter from bottom of baking dish. Continue to bake, uncovered, for about 30 minutes, or until potatoes are cooked through and crispy on top.
Sprinkle Parmesan over the top and bake for 10 additional minutes.
Serve immediately.
Pro tip: Try adding bacon. Slice bacon into 2- to 3-inch strips. Place in between some of the potato slices. Use about five to seven pieces of bacon for each potato. Then bake according to directions. The salt and smokiness of the bacon adds to the crispiness of the potatoes. Top them off with sour cream and chives for a fully loaded treat!
