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Preheat oven to 375°F.
In a small bowl, combine butter and oil.
With a sharp knife or mandoline, slice potatoes crosswise very thinly.
Figure out what baking dish you’d like to use.
Pour a tablespoon or so of the butter/oil mixture in the bottom and spread it evenly.
Sprinkle the oil mixture with a few pinches of coarse salt and red pepper flakes, if using.
Arrange your potato slices vertically in the dish.
Thinly slice shallots with your mandoline and slide shallot slivers between potato wedges.
Brush with remaining oil/butter mixture.
Generously season your dish with salt; go easier on the red pepper flakes, if using.
Bake for 1 ¼ hours, then arrange thyme sprigs on top and bake until potatoes are cooked through with a crisped top, about 35 minutes more.
If casserole seems to brown too fast, cover it with foil to slow it down.
Add any garnishes, if using, and serve immediately.