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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.
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