Herbed Potatoes Anna

• 7 Medium Russet Potatoes
• 6 Tablespoons Unsalted Butter, Melted, Plus More For Brushing Baking Dish
• 3 sprigs Fresh Thyme, Roughly Chopped
• 3 sprigs Fresh Rosemary, Roughly Chopped
• 6 ounces, weight Gruyere Cheese, Shredded
• Kosher Salt And Pepper

1. Preheat oven to 425u0b0F. Cut a piece of parchment paper to fit bottom of round baking dish that is at least 3 inches tall. Brush bottom of baking dish with melted butter, then press parchment on top. Brush with additional butter. Set aside.
2. Use a mandoline slicer to slice potatoes into thin (1/8 inch) circles.
3. Assemble a work station with potatoes, melted butter, chopped herbs, shredded cheese, and salt and pepper. Start by putting a slice of potato in center of baking dish, then layer potatoes over top in concentric circles, all the way out to the edge. Brush with butter then sprinkle with salt and pepper, herbs, and cheese. Repeat with remaining layers until no potatoes remain.
4. Cover dish with aluminum foil (butter it if it's touching the top of potatoes) and bake for 30 minutes. Uncover dish, then bake for an additional 30 minutes, or until potatoes are golden. Remove pan from oven and run a knife around the outside of pan. Place a large plate on top of casserole dish then carefully invert potatoes onto plate. If desired, you can sprinkle the top with a final layer of cheese, place plate back in oven, and broil for 3-4 minutes to brown and crisp the top.
5. Garnish with fresh herbs. Serve in slices, like a pie.

potatoes, unsalted butter, thyme, rosemary, gruyere cheese, salt

Taken from tastykitchen.com/recipes/sidedishes/herbed-potatoes-anna/ (may not work)