Yield: 6 Servings
Ingredients:
- 5 ½ pounds (2.5 kg) russet potatoes
- 2/3 cup (160 ml) goose fat, melted (may substitute butter), divided
- 2 teaspoons (10 ml) salt
- 1 teaspoon (5 ml) pepper
- 2 tablespoons (30 ml) thyme leaves
- 2 tablespoons (30 ml) tarragon leaves
- ¾ cup (180 ml) grated parmesan
- ½ cup (120 ml) Goose Stock (see recipe, may substitute chicken stock)
Method:
Preheat oven to 425 F (220 C).
Peel the potatoes. Use a mandoline or a sharp knife to cut into very thin slices.
Add the potatoes, about one third of the goose fat, and most of the thyme, tarragon, parmesan, salt, and pepper to a large bowl and toss until evenly coated.
Add some more of the goose fat, cheese, and the remainder of the herbs to a square 8- x 8-inch (20.5 x 20.5 cm) baking dish.
Arrange the potatoes in the dish by standing them upright until you have a row that spans from one side of the dish to the other.
Continue layering the potatoes this way until the dish is completely full, making sure not to pack them too tightly.
Add remainder of goose fat and ladle the Goose Stock over the top.
Bake 20-25 minutes until crispy and golden brown.
Reduce heat to 325 F (160 C), cover with foil and bake another 75-90 minutes, until potatoes are cooked through.
Serve warm in the baking dish.
Buon appetito.
