Ease of preparation: Medium
Yield: 6 Servings
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) fresh thyme, leaves only
2 tablespoons (30 ml) fresh tarragon, leaves only
¾ cup (180 ml) parmesan, grated
½ cup (120 ml) Goose Stock (see recipe, may substitute chicken stock)
Preheat oven to 425 F (220 C).
Peel the potatoes. Use a mandoline to cut into 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 eight-inch by eight-inch 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.
Place in the oven and cook twenty to twenty-five minutes until crispy and golden brown. Cover with foil, reduce heat to 325 F (160 C), and cook another seventy-five to ninety minutes.
Serve warm in the baking dish.