Crispy Potato Roast

This might be the prettiest thing I've ever cooked. My mandoline did a quick job of slicing the potatoes (and I used red skinned instead of russet) and shallots. I selected my pan so the potatoes would fill it, but didn't take into account the shallot slices that are slipped between the potato. So - when you make this (and you should), be sure your pan allows about 20-25% extra space between the potatoes.

Deb is right that this takes an amazingly long time to cook (nearly 2 hours). But it is so delicious. Its beauty would make this dish a great choice for company.