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1
In a skillet heat oil over moderately high heat until hot but not smoking and saute shallots, stirring occasionally, until soft and caramelized, 10 to 15 minutes.
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2
While shallots are sauteing, peel potatoes and in a food processor fitted with fine julienne or shredding blade shred potatoes.
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3
(Alternately, coarsely shred potatoes on small teardrop-shaped holes of a 4-sided grater.)
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4
Into shallots stir thyme, pepper, and salt to taste.
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5
Preheat oven 325F.
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6
In an ovenproof 10-inch non-stick skillet (or a 10-inch non-stick skillet with handle covered with a double thickness of foil) heat butter over moderately high heat until hot but not smoking and spread half of potatoes evenly over bottom of skillet, pressing with back of a spatula.
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7
Spread shallots over potatoes with a slotted spoon and top with remaining potatoes in an even layer, gently pressing with back of spatula.
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8
Cook potato cake over high heat until underside begins to brown, about 2 minutes.
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9
Reduce heat to low and cook potato cake until underside is golden, 5 to 7 minutes.
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10
Roast potato cake in oven until underside is a rich golden brown, about 15 minutes (top will still be white.)
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11
Invert a plate or baking sheet without sides over skillet and carefully invert potato cake onto it.
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12
Carefully slide potato cake back into skillet and roast 20 minutes more.
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13
Sprinkle potato cake with more pepper and salt to taste and cut into wedges.
