the potatoes if you like (you can leave the skins on for more texture and nutrients). Slice them into thin rounds, about 1/8-inch thick, using a sharp knife or a mandoline. Try to keep the slices even so they cook at the same rate.
Layer the potatoes in the dish: Arrange the sliced potatoes evenly in the greased glass casserole dish, spreading them out so there are no big clumps. It doesn’t have to be perfect—just
