The slicing takes some time but it's worth it! Just remember to get it thin, the results will pay for your hard work.

Gather:
3 tablespoons butter, melted
3 tablespoons olive oil
4 pounds potatoes, peeled
4 shallots, thinly sliced
1 teaspoon salt
1 teaspoon crushed red pepper
a pinch paprika
a few springs of thyme, and

a mandoline or a sharp knife

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Prepare:
Preheat oven to 375 degrees.

Slice the potatoes on thinnest setting of a mandoline or as thin as you can with a knife. (The thinner the potatoes, the crispier they will bake up.) You can prevent them from browning by putting them in a bowl of water as you slice.

Combine the butter and olive oil in a small bowl. Brush the olive oil mixture on the inside of a cast iron skillet or other heavy baking dish. Arrange the potato slices in the skillet as you like. Wedge slices of shallot between slices of potato. Sprinkle with salt, crushed red pepper, and a pinch of paprika. Bake for 75 minutes. Arrange a few sprigs of thyme on top of the potatoes and bake for another 35 minutes, or until the potatoes are crispy on top. Serve.