Crispy-topped layered potatoes baked in individual Le Creuset mini cocottes. Uses olive oil or vegan butter in place of traditional clarified butter.

Ingredients

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3 medium Yukon Gold potatoes

4 tbsp good olive oil or vegan butter, melted

2 garlic cloves, minced

1 tsp fresh thyme leaves

¾ tsp flaky salt

½ tsp black pepper

0.5 teaspoons black pepper

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1. Preheat oven: Preheat oven to 400F (200C). Place the 4 mini cocottes on a sheet pan.

2. Prep potatoes: Peel 3 pieces Yukon Gold potatoes (medium) and slice very thin, about 1/16 inch. A mandoline makes this easy. Place slices in a bowl of cold water as you go to prevent browning, then drain and pat completely dry.

3. Season the fat: Combine 4 tablespoons good olive oil or vegan butter (melted) with 2 pieces garlic cloves, minced, 1 teaspoons fresh thyme leaves, 0.8 teaspoons flaky salt, and 0.5 teaspoons black pepper in a small bowl. Brush the inside of each cocotte with a thin layer of the mixture.

4. Layer the potatoes: Layer potato slices in each cocotte in overlapping circles, brushing every 2-3 layers lightly with the seasoned oil. Press down gently as you go. Fill to just below the rim.

5. Top and cover: Brush the top layer generously with remaining oil mixture. Cover each cocotte with its lid.

6. Bake covered: Bake covered for 30 minutes until potatoes are tender when pierced with a knife.

7. Bake uncovered: Remove lids and bake another 17m 30s until the top is golden and crispy.

8. Rest and serve: Let rest for 5 minutes.

9. Serve in the cocottes -- they'll hold heat beautifully at the table.