Ingredients
3 large russet potatoes, sliced ⅛-inch thick on a mandolin (be careful!)
1/4 c. unsalted butter, melted
1/4 c. extra-virgin olive oil
1 tsp. chopped fresh thyme
1/2 tsp. garlic powder
Kosher salt
Freshly ground black pepper
2 c. shredded Gruyere
Preparation
Step 1Soak sliced potatoes in cold water for 30 minutes. Drain well and pat dry well with paper towels. Step 2In a large bowl, combine butter, oil, thyme, and garlic powder. Season generously with salt and pepper. Add potatoes and toss well to coat each potato slice. Step 3Preheat oven to 350°. Roll one potato piece into a loose spiral and place standing up in one corner of a 3 quart baking dish with the seam side in. (Use a heavy bottomed measuring cup or mug to keep roll intact—it’s okay if it unravels a bit.) Continue, moving the measuring cup slightly to make room for the next piece and keeping the seam side in toward the previous potato, until the baking dish is full. Fill in any rolls that may have loosened with rolled remaining potatoes. Step 4Bake until potatoes are just turning tender and a bit golden on top, 1 hour 30 minutes. Carefully, remove baking dish from oven. Drizzle potatoes with remaining 2 tablespoons olive oil and top potatoes with cheese and bake until cheese is melted and golden, about 25 minutes more. Sprinkle with more thyme and serve warm.
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