2½ pounds medium Yukon Gold potatoes, peeled and very thinly sliced using a mandoline or the slicing disk of a food processor
Salt and pepper to taste
4 tablespoons butter, melted
4 fresh bay leaves
2 teaspoons fresh thyme leaves, chopped
Preheat the oven to 350°.
Season the potatoes with salt and pepper. Brush an 8- or 9-inch pie dish with some of the butter. Form loose stacks with the potato slices and arrange in a circle around the inside of the pie dish. Form a stack with the remaining potato slices and fan out in the center of the dish.
Stick the bay leaves between some of the potato slices, spacing evenly apart. Brush the top with some of the butter, then drizzle with the remaining butter. Bake until the potatoes are tender and browned in spots, about 1 hour.
Remove from the oven and sprinkle with thyme leaves. Serve.