Roasted Domino Potatoes

Makes: 8 servings

6 tablespoons unsalted butter, melted, divided

3 1/2 pounds Idaho potatoes (4-6 large)

About 24 fresh or dried bay leaves

Kosher salt and fleur de sel

1. Heat oven to 425 degrees. Brush a 13-by-9-by-2-inch baking dish or cast-iron griddle with 2 tablespoons butter. Peel potatoes and trim ends (do not rinse). Trim all 4 sides of potatoes to form a rectangle. Using a mandoline, cut potatoes crosswise into 1/8-inch slices, keeping slices in stacks as best you can.

2. Re-form slices from each potato into a stack. Place in prepared dish, fanning apart slightly like a deck of cards. Insert bay leaves between potato slices at even intervals. Season with salt and drizzle with remaining 4 tablespoons butter.

3. Bake potatoes, rotating the dish halfway through cooking, until the edges are crisp and golden and the centers are tender, about 1 hour. Sprinkle with fleur de sel.

— Recipe from www.epicurious.com