Roasted Shallot-Potato Cake '21' Club

3 tablespoons olive oil
1 cup thinly sliced shallots (about 6 large)
2 pounds russet (baking) potatoes (about 3 large)
3 tablespoons fresh thyme leaves, chopped
Freshly ground black pepper to taste
3 tablespoons unsalted butter

Makes: 4 to 6 servings.

In a skillet heat oil over moderately high heat until hot but not smoking
and saute shallots, stirring occasionally, until soft and caramelized, 10 to
15 minutes.

While shallots are sauteing, peel potatoes and in a food processor fitted
with fine julienne or shredding blade shred potatoes. (Alternately, coarsely
shred potatoes on small teardrop-shaped holes of a 4-sided grater.)

Into shallots stir thyme, pepper, and salt to taste.

Preheat oven to 325 degrees.

In an ovenproof 10-inch non-stick skillet (or a 10-inch non-stick skillet
with handle covered with a double thickness of foil) heat butter over
moderately high heat until hot but not smoking and spread half of potatoes
evenly over bottom of skillet, pressing with back of a spatula. Spread
shallots over potatoes with a slotted spoon and top with remaining potatoes
in an even layer, gently pressing with back of spatula. Cook potato cake
over high heat until underside begins to brown, about 2 minutes. Reduce heat
to low and cook potato cake until underside is golden, 5 to 7 minutes.

Roast potato cake in oven until underside is a rich golden brown, about 15
minutes (top will still be white.) Invert a plate or baking sheet without
sides over skillet and carefully invert potato cake onto it. Carefully slide
potato cake back into skillet and roast 20 minutes more.

Sprinkle potato cake with more pepper and salt to taste and cut into wedges.

Source: Gourmet, November 1995