Not Potato Chips

I saw this dish on Smitten Kitchen and decided that I had to make it right away.  I tried to make sure that I didn’t make any mistakes, but for some reason, the recipe just didn’t work for me.
I have tried this dish twice now and neither attempt has turned out like I wanted.  The first time I smooshed all of the potatoes into a loaf pan.  The top and bottoms were too crisp and the inside was soft.  The second time I spread the potatoes out into a bigger pan, but I still encountered the same problem - crisp outside and soft inside.  After a little while I covered the potatoes with tin foil and let them cook some more to try to get them to crisp up in the middle.  But still, no dice!

Does anyone have any suggestions about how I can make these more chip-like?

Crisp Potatoes
Adapted from Martha Stewart and Smitten Kitchen 

2 pounds russet potatoes, peeled (preferably a smaller potato)
2 shallots, peeled
1 1/2 Tbsp unsalted butter, melted
1 1/2 Tbsp extra-virgin olive oil
Sea salt
1/4 tsp red-pepper flakes
fresh dill
goat cheese

1. Preheat oven to 375 degrees.

2. In a small bowl, combine butter and oil. Use a mandolin slicer or a very sharp knife to slice the potatoes very thinly.  The thinner they are sliced the crispier they will get (at least in theory).  Just be careful with the mandolin! 

3. I sliced all of the potatoes and  tried to keep them together so they’d be easier to lay out in the pan.  This also helps you pick the right pan to fit them into.  I eyeballed it and chose a large loaf pan and the potatoes fit nicely.

4. Brush the bottom of the empty pan with the butter and oil mixture (I used 2-3 teaspoons of the mixture).  Once the butter is on the bottom of the dish start arranging the potato slices vertically.  Make sure to keep a little room in each of the rows to fit the shallots.

5. Once the potatoes are in the dish, slice the shallots with the mandolin or a sharp knife.  Evenly spread the sliced shallots around the dish by squeezing them in between potato slices. 

6. Brush the rest of the oil and butter mixture over the potatoes and then salt the dish generously.  Crumble goat cheese over the dish. Bake for an hour and 15 minutes.

7. Once the first baking period ends sprinkle some dill over the potatoes and bake until the potatoes look crispy.  This should be around 35 minutes.

Nutritionals (Serves 4): Cals: 279, Fat: 12, Carb: 38, Fiber: 5, Protein: 6