Agria potatoes sliced thin on a mandoline and stacked in a pie dish with a bit of melted butter, olive oil, sea salt, and crushed red pepper.  A shallot was also sliced thin on a mandoline, then tucked in between slices of potato.  Baked at 190C for 2 hours.  After 1.5 hours, the potatoes were topped with sprigs of fresh thyme and returned to the oven for a further 30 minutes, until the potatoes were cooked through and the top nicely browned.