I will admit, I got anxious and flipped it out of the pan too soon and it didn't hold together properly. You'll want it to get to room temperature. But wait, I suppose I should go over what it is first.
Start by cutting 4-6 russet potatoes on a mandolin so they are about the thickness of a chip. I say 4-6 because it will depend on the tater and your skillet.
In a skillet dice one white onion and saute in 3 tablespoons of butter. Add 4 cloves of garlic and continue to saute for 3 minutes. Add one tablespoon of crushed red pepper and 2 tablespoons of thyme. (fresh preferred by dried will do). Then remove from the pan.
Now, starting around the outside, lay the potato slices over lapping in a circle so they rest along the edge and sit at an angle. Continue round and round (just like Tevin Campbell....80's pop reference there) until you get to the middle. Melt 5 more tablespoons of butter and add the onion garlic mix. Salt and pepper the potatoes liberally, then pour the butter onion mixture over the top. then sprinkle with shredded Parmesan cheese. Bake at 375 for one hour.
Now, let it stand when it's done! Get it close to room temp so the potatoes will stay together. Place a plate upside down over the skillet and flip it over! You'll cut the potatoes in wedges to serve. Top with chives, sour cream, hot sauce...what ever you fancy!
I tried to take a series of photos and I have a long way to go to get to Pioneer Woman skillz. Also, in the final meal photo note I've served it with the Tennessee Whiskey pork chops and (toot toot, here comes my horn) fresh wheat bread that I made today. My first time! and it turned out great!
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