*Side-note, I'm pretty sure Kyle was less than amused at my snaps of food after I'd left baked chicken and baked potatoes in his fridge for the week. Sorry, honey!
I hadn't used our mandolin yet, so that was an adventure (I'm a total chicken, so it took a while), but this recipe would be worth dirtying it again. The only thing I'd say is there's plenty of butter, which isn't usually something I note as bad, but I'd just slice more potatoes next time rather than paring down the butter. I'd use 4-5 sweet potatoes next time.
With shallot and rosemary wedged between these buttery layers, there isn't a way to go wrong with this recipe. It would make a great dish at the holidays, but I'm not waiting until then to make it again!
1 shallot, sliced thin
2 tsp. fresh rosemary, chopped
3 T. butter, melted
2 T. olive oil
Kosher salt & pepper, to taste
Preheat oven to 400 degrees. Melt together butter, olive oil, and rosemary; pour half of this into the bottom of a baking dish. Once potatoes and shallot are sliced, layer them over the butter in the pan, placing a shallot slice between every few slices of potato.
Brush the remaining butter over the potatoes, and sprinkle with salt and pepper.
Cover dish with foil, and bake at 400 degrees for an hour. After an hour, kick the temperature up to 450, remove the foil, and bake an additional 15-20 minutes, or until the tops get slightly crispy.