Post by marlaoh on Oct 4, 2004 7:37:42 GMT -6
Potatoes Anna
1/2 cup butter, softened
6 to 8 large Yukon gold potatoes (about 2-1/4 lbs.), peeled
1 teaspoon salt
1 teaspoon freshly ground pepper
1. Heat oven to 400 degree F. Butter the bottom and sides of a 10-inch
nonstick ovenproof skillet. Set aside.
2. Trim potatoes so they are all about the same size. Carefully cut each
potato into very thin slices no thicker than a quarter. Arrange slices
in one layer or concentric rings in prepared pan. Season with salt and
pepper and dot with butter. Continue making several layers with
remaining potatoes, salt, pepper, and all but 3 tablespoons butter. Cut
out a round of aluminum foil to fit evenly over potatoes. Spread
remaining butter on one side of foil, then place foil, butter side down
on top of potatoes. Bake 1 hour. Remove foil and continue baking until
top is golden brown and the potato cake has somewhat thinned out, 30
minutes to 1 hour more. Place a round serving dish on top of the pan and
quickly invert potatoes onto serving dish. Cut into wedges. Serve warm
or at room temperature. Makes 8 servings.
1/2 cup butter, softened
6 to 8 large Yukon gold potatoes (about 2-1/4 lbs.), peeled
1 teaspoon salt
1 teaspoon freshly ground pepper
1. Heat oven to 400 degree F. Butter the bottom and sides of a 10-inch
nonstick ovenproof skillet. Set aside.
2. Trim potatoes so they are all about the same size. Carefully cut each
potato into very thin slices no thicker than a quarter. Arrange slices
in one layer or concentric rings in prepared pan. Season with salt and
pepper and dot with butter. Continue making several layers with
remaining potatoes, salt, pepper, and all but 3 tablespoons butter. Cut
out a round of aluminum foil to fit evenly over potatoes. Spread
remaining butter on one side of foil, then place foil, butter side down
on top of potatoes. Bake 1 hour. Remove foil and continue baking until
top is golden brown and the potato cake has somewhat thinned out, 30
minutes to 1 hour more. Place a round serving dish on top of the pan and
quickly invert potatoes onto serving dish. Cut into wedges. Serve warm
or at room temperature. Makes 8 servings.